This delicious recipe has been generously shared by one of our Lovefoodies supporters, Cathy Kopp. Cathy is always cooking delicious Home made dishes, and just loves to cook.
Here, Cathy's Easy Raspberries, Shortcake & Cream is incredibly easy and a real family hit!
It won't take long to make and of course you can use whatever fruit you like! Here Cathy used her homegrown raspberries. How lucky she is!
Thanks to Cathy for sharing her dessert idea. It's simple enough and we hope from this you can add it to your quick and easy dessert collection!

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: Makes 6 - 8 shortcakes

Ingredients

For the shortcakes :

2 cups Jiffy Baking Mix
2 tablespoons sugar (I use Splenda sugar substitute)
3 tablespoons shortening, melted (I use butter)
½ cup milk

The cream:

Coffee-Mate French vanilla coffee creamer

As many raspberries/berries as you wish.

Instructions:

Make the shortcakes -
1. Preheat oven to 450F

Combine ingredients to soft dough.

Turn onto surface dusted with baking mix and knead 20 times.

Pat or roll dough ½ inch thick. Cut with 3" floured cutter.

Bake on ungreased baking sheet 8 - 10 minutes (I put parchment on mine.)

2. Add some sugar to taste, to your fruit. If using raspberries, you may need sugar if they taste sharp.

3. Slightly mash the fruit with a potato masher.

4. In a bowl, split the shortcake. Put the bottom half in the bowl, put the fruit on top, drizzle with the cream, and then top with the other half of the shortcake and Enjoy!

*** You can store the shortcakes in an airtight for a couple of days or freeze them so you always have a handy supply!

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Easy Rasperries, Shortcake and Cream

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Servings: 6 - 8

Ingredients

For the shortcakes :

• 2 cups Jiffy Baking Mix
• 2 tablespoons sugar I use Splenda sugar substitute
• 3 tablespoons shortening melted (I use butter)
• ½ cup milk

The cream:

• Coffee Mate French vanilla coffee creamer
• As many raspberries / berries as you wish.

Instructions

1. Make the shortcakes -
2. Preheat oven to 450F
3. Combine ingredients to soft dough.
4. Turn onto surface dusted with baking mix and knead 20 times.
5. Pat or roll dough ½ inch thick. Cut with 3" floured cutter.
6. Bake on ungreased baking sheet 8 - 10 minutes (I put parchment on mine.)
7. Add some sugar to taste, to your fruit. If using raspberries, you may need sugar if they taste sharp.
8. Slightly mash the fruit with a potato masher.
9. In a bowl, split the shortcake. Put the bottom half in the bowl, put the fruit on top, drizzle with the cream, and then top with the other half of the shortcake and Enjoy!