Ingredients

How to make it

  • Preheat oven to 400°.
  • To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist.
  • Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.
  • To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.
  • Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake.

Reviews & Comments 4

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  • pickledickle234 16 years ago
    Thank you so very much truthfully from my heart to. This looks so amazing and the ingredients match together like peas and carrots. I just cannot wait to try this delish dish.
    God bless you and your family.

    *Kendra Cream
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  • superdupper 18 years ago
    Looks amazing!! Thanks!
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  • irene 18 years ago
    Since I'm always looking for low cal and low fat dessert recipes I definately will be making this.
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  • erinslick 18 years ago
    These look amazing.. I'm counting down to berry season. I'll have to try this! Thank you..
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