Raspberry and Cream Shortcakes

Raspberry and Cream Shortcakes

Photo by moddie2bert


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Pillsbury Grands frozen buttermilk biscuits (from 4 lb 11-oz bag)

  • ½

    package (3-oz size) cream cheese

  • cup whipping cream

  • 1

    tablespoon sugar

  • 1

    drop almond extract

  • 1

    cup raspberries

  • 2

    teaspoons butter, melted

  • 1

    teaspoon sugar

Directions

Heat oven to 375°F. Bake biscuits as directed on bag. In medium bowl, beat cream cheese on medium speed until smooth. Beat in whipping cream, 1 tablespoon sugar and the almond extract. Gently fold in raspberries. Refrigerate until serving time. Brush tops and sides of hot biscuits with butter; sprinkle with 1 teaspoon sugar. Cool 5 minutes. Split biscuits; fill with cream cheese mixture. If desired, garnish with additional raspberries.


Nutrition

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