Updated

This traditional biscuit-based strawberry shortcake recipe from Pillsbury gets a patriotic twist with the addition of blueberries.

Cook Time:30 min

Prep Time:30 min

Total Time:1 hours

Servings: 8

Ingredients:

1 Can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)

2 Tablespoon butter or margarine, melted

5 Tablespoon granulated sugar

1 Cup whipping cream

2 Tablespoon powdered sugar

1 Teaspoon vanilla

2 Cup fresh strawberries, sliced

2 Cup fresh blueberries

Preparation:

Heat oven to 375°F. Separate dough into 8 biscuits. Dip top and side of each in melted butter, then in granulated sugar. On ungreased cookie sheet, place 2 inches apart. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.

In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form.

To serve, split biscuits; place on 8 dessert plates. Layer each with strawberries, blueberries and whipped cream.