Blackberry Shortcake

Gluten Free
Health score
2%
Blackberry Shortcake
30 min.
6
274kcal

Suggestions


Indulge in the delightful flavors of summer with our Gluten-Free Blackberry Shortcake! This scrumptious dessert is not only a treat for your taste buds but also a quick and easy recipe that can be ready in just 30 minutes. Perfect for gatherings or a sweet ending to a family meal, this shortcake is sure to impress your guests.

Imagine biting into a warm, golden shortcake, filled with juicy, fresh blackberries and drizzled with a sweet syrup that brings out the natural tartness of the berries. Topped with a generous dollop of whipped cream, this dessert is a heavenly combination of textures and flavors. The bright, zesty notes of lemon peel elevate the dish, making it a refreshing choice for any occasion.

With only 274 calories per serving, you can enjoy this guilt-free dessert without compromising on taste. The use of gluten-free ingredients ensures that everyone can partake in this delicious treat, making it a versatile option for those with dietary restrictions. Whether you're hosting a summer barbecue or simply craving something sweet, our Blackberry Shortcake is the perfect way to celebrate the season's bounty. So gather your ingredients and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

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

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • oven

Directions

  1. Heat oven to 425F.
  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

Calories274kcal
Protein2.73%
Fat26.03%
Carbs71.24%

Properties

Glycemic Index
54.71
Glycemic Load
31.76
Inflammation Score
-5
Nutrition Score
5.4413043364235%

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:273.7kcal
13.69%
Fat:8.26g
12.7%
Saturated Fat:2.51g
15.7%
Carbohydrates:50.85g
16.95%
Net Carbohydrates:47.74g
17.36%
Sugar:47.84g
53.15%
Cholesterol:7.81mg
2.6%
Sodium:78.84mg
3.43%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.95g
3.89%
Manganese:0.37mg
18.46%
Vitamin C:13.21mg
16.01%
Fiber:3.11g
12.44%
Vitamin K:11.42µg
10.88%
Vitamin A:457.25IU
9.14%
Vitamin E:0.93mg
6.23%
Calcium:60.31mg
6.03%
Copper:0.1mg
5.08%
Phosphorus:46.93mg
4.69%
Potassium:146.75mg
4.19%
Vitamin B2:0.07mg
3.98%
Magnesium:15.81mg
3.95%
Folate:14.55µg
3.64%
Zinc:0.44mg
2.95%
Vitamin B12:0.17µg
2.85%
Vitamin B5:0.28mg
2.85%
Vitamin D:0.32µg
2.15%
Iron:0.38mg
2.13%
Vitamin B3:0.4mg
2.02%
Vitamin B1:0.03mg
2%
Vitamin B6:0.04mg
1.92%
Selenium:1.09µg
1.56%