Blackberry Shortcake

Gluten Free
Health score
2%
Blackberry Shortcake
30 min.
6
261kcal

Suggestions


Indulge in the delightful taste of our Gluten-Free Blackberry Shortcake, a dessert that perfectly balances sweetness and tartness, making it an irresistible treat for any occasion. With just 30 minutes of preparation, this recipe is not only quick but also incredibly satisfying, serving up to six people. Each serving contains a modest 261 calories, allowing you to enjoy a delicious dessert without the guilt.

The star of this dish is the fresh blackberries, bursting with flavor and packed with antioxidants. Paired with a light and fluffy shortcake, this dessert is a celebration of summer's bounty. The hint of lemon peel adds a refreshing twist, elevating the overall taste experience. Topped with a dollop of whipped cream, this shortcake is sure to impress your family and friends.

Whether you're hosting a gathering or simply treating yourself, this Blackberry Shortcake is a fantastic choice. Its gluten-free nature ensures that everyone can enjoy a slice, making it a versatile dessert for various dietary needs. So, roll up your sleeves and get ready to create a dessert that not only looks stunning but also tastes divine. Your taste buds will thank you!

Ingredients

  • 0.7 cup milk 
  • tablespoons sugar 
  •  lemon zest grated
  • tablespoons butter melted
  • tablespoons sugar (or decorating sugar)
  • 12 oz blackberries fresh
  • cup sugar 
  • 0.5 cup water 
  • serving whipped cream for garnish
  • 2.3 cups frangelico 

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • oven

Directions

  1. Heat oven to 425°F.
  2. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar, lemon peel, and the butter until soft dough forms.
  3. On ungreased cookie sheet, drop dough by spoonfuls to make 6 shortcakes.
  4. Sprinkle sugar over tops using 2 tablespoons sugar.
  5. Bake 10 to 12 minutes or until golden brown.
  6. Meanwhile, in 1 quart saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally.
  7. Remove from heat, stir in blackberries.
  8. Split warm shortcakes; fill with blackberries and syrup. Cover with top halves of shortcakes; dollop with whipped cream and additional blackberries.

Nutrition Facts

Calories261kcal
Protein2.63%
Fat23.61%
Carbs73.76%

Properties

Glycemic Index
54.71
Glycemic Load
31.41
Inflammation Score
-5
Nutrition Score
5.2886956049048%

Flavonoids

Cyanidin
56.67mg
Pelargonidin
0.26mg
Peonidin
0.12mg
Catechin
21.01mg
Epigallocatechin
0.06mg
Epicatechin
2.64mg
Epigallocatechin 3-gallate
0.39mg
Kaempferol
0.15mg
Myricetin
0.38mg
Quercetin
2.03mg

Nutrients percent of daily need

Calories:260.85kcal
13.04%
Fat:7.14g
10.99%
Saturated Fat:1.82g
11.37%
Carbohydrates:50.22g
16.74%
Net Carbohydrates:47.11g
17.13%
Sugar:47.44g
52.71%
Cholesterol:4.01mg
1.34%
Sodium:78.44mg
3.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.79g
3.57%
Manganese:0.37mg
18.46%
Vitamin C:13.21mg
16.01%
Fiber:3.11g
12.44%
Vitamin K:11.33µg
10.79%
Vitamin A:423IU
8.46%
Vitamin E:0.9mg
6.02%
Calcium:55.26mg
5.53%
Copper:0.1mg
5.05%
Phosphorus:42.48mg
4.25%
Potassium:139.4mg
3.98%
Magnesium:15.26mg
3.82%
Vitamin B2:0.06mg
3.79%
Folate:14.4µg
3.6%
Zinc:0.42mg
2.83%
Vitamin B5:0.27mg
2.7%
Vitamin B12:0.16µg
2.61%
Iron:0.38mg
2.12%
Vitamin D:0.3µg
2.01%
Vitamin B3:0.4mg
2.01%
Vitamin B1:0.03mg
1.88%
Vitamin B6:0.04mg
1.82%
Selenium:1.02µg
1.46%