Three-Berry Shortcakes

Gluten Free
Health score
6%
Three-Berry Shortcakes
87 min.
6
250kcal

Suggestions


Indulge in the delightful flavors of summer with our Three-Berry Shortcakes, a gluten-free dessert that is sure to impress your family and friends. This scrumptious treat combines the sweetness of fresh strawberries, raspberries, and blueberries, creating a vibrant medley that bursts with flavor in every bite. Perfect for any occasion, these shortcakes are not only easy to make but also a feast for the eyes.

Imagine the aroma of freshly baked shortcakes wafting through your kitchen as you prepare this delightful dessert. With a golden-brown exterior and a soft, tender interior, these shortcakes serve as the perfect base for the juicy, macerated berries. The addition of a creamy sour cream and brown sugar mixture elevates this dessert to a whole new level, making it a truly indulgent experience.

Whether you're hosting a summer gathering, celebrating a special occasion, or simply treating yourself to something sweet, these Three-Berry Shortcakes are a fantastic choice. With a preparation time of just 87 minutes, you can whip up this delicious dessert without spending all day in the kitchen. Each serving is a guilt-free delight at only 250 calories, allowing you to savor every bite without the worry. So gather your ingredients and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • pint strawberries sliced
  • cup raspberries frozen thawed drained
  • cup blueberries fresh thawed drained ( and )
  • 0.3 cup granulated sugar 
  • 0.5 cup milk 
  • tablespoons granulated sugar 
  • tablespoons butter melted
  • 0.8 cup cream sour
  • tablespoons brown sugar packed
  • 2.3 cups frangelico 

Equipment

  • baking sheet
  • oven

Directions

  1. Sprinkle fruit with 1/3 cup granulated sugar; let stand 1 hour.
  2. Heat oven to 425°F.
  3. Stir Bisquick mix, milk, 3 tablespoons granulated sugar and the butter until soft dough forms. Turn dough onto surface dusted with Bisquick mix. Knead 8 to 10 times.
  4. Roll dough 1/2 inch thick.
  5. Cut with floured 3-inch cutter.
  6. Bake on ungreased cookie sheet 10 to 12 minutes or until golden brown.
  7. Mix sour cream and brown sugar. Split shortcakes; spoon fruit between halves and over tops. Top with sour cream mixture.

Nutrition Facts

Calories250kcal
Protein3.64%
Fat42.46%
Carbs53.9%

Properties

Glycemic Index
47.36
Glycemic Load
15.57
Inflammation Score
-6
Nutrition Score
8.8165218208147%

Flavonoids

Cyanidin
12.57mg
Petunidin
7.93mg
Delphinidin
9.25mg
Malvidin
16.71mg
Pelargonidin
19.79mg
Peonidin
5.07mg
Catechin
4.02mg
Epigallocatechin
0.87mg
Epicatechin
1.19mg
Epicatechin 3-gallate
0.12mg
Epigallocatechin 3-gallate
0.19mg
Naringenin
0.2mg
Luteolin
0.05mg
Kaempferol
0.82mg
Myricetin
0.35mg
Quercetin
2.98mg
Gallocatechin
0.05mg

Nutrients percent of daily need

Calories:250.23kcal
12.51%
Fat:12.37g
19.02%
Saturated Fat:4.47g
27.96%
Carbohydrates:35.32g
11.77%
Net Carbohydrates:31.85g
11.58%
Sugar:30.11g
33.46%
Cholesterol:19.4mg
6.47%
Sodium:85.18mg
3.7%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.39g
4.77%
Vitamin C:54.28mg
65.79%
Manganese:0.53mg
26.43%
Fiber:3.47g
13.88%
Vitamin A:491.83IU
9.84%
Vitamin K:8.55µg
8.14%
Calcium:78.74mg
7.87%
Phosphorus:71.84mg
7.18%
Potassium:244.89mg
7%
Vitamin B2:0.12mg
6.9%
Folate:26.44µg
6.61%
Vitamin E:0.88mg
5.86%
Magnesium:22.02mg
5.5%
Vitamin B6:0.09mg
4.37%
Copper:0.08mg
3.92%
Vitamin B5:0.38mg
3.79%
Vitamin B1:0.05mg
3.49%
Iron:0.59mg
3.26%
Vitamin B12:0.18µg
2.95%
Vitamin B3:0.58mg
2.91%
Selenium:1.98µg
2.83%
Zinc:0.41mg
2.77%
Vitamin D:0.22µg
1.49%