Shortcakes With Vanilla Cream

Shortcakes With Vanilla Cream

The cinnamon-scented shortcakes are piled high with colorful raspberries, blueberries, peaches and strawberries and topped with sweet vanilla cream in this luscious dessert.

15 min. prep time
6 servings
000 Ratings



4 cups fresh or frozen peaches, strawberries, blueberries and/or raspberries, thawed
2 tablespoons sugar


2 1/4 cups pancake and baking mix
2/3 cup milk
3 tablespoons Land O Lakes® Honey Butter, melted*
2 teaspoons sugar
1 teaspoon ground cinnamon


3/4 cup sour cream
1/3 cup milk
2 tablespoons sugar
1/4 teaspoon vanilla


Heat oven to 425°F.  Lightly grease baking sheet; set aside.

Combine fruit and 2 tablespoons sugar in bowl; toss lightly. Set aside.

Combine all shortcake ingredients in another bowl; stir just until moistened.

Spoon 6 mounds batter onto prepared pan. Bake 10-12 minutes or until golden brown.

Whisk all sauce ingredients together in bowl until well mixed.

Place 1 shortcake on each dessert plate or bowl; top with 1/3 cup fruit and 1/4 cup sauce. Serve immediately.


*Substitute 3 tablespoons Land O Lakes® Butter and 1 1/2 teaspoons honey. 

Recipe Tip

- To preserve its fresh taste and shape, do not add sugar to fruit prior to 30 minutes before serving.

- Add 1 tablespoon milk to sauce, if thinner consistency is desired.

Nutrition Facts (1 serving)

Calories: 350

Fat: 12g

Cholesterol: 25mg

Sodium: 490mg

Carbohydrates: 59g

Dietary Fiber: 4g

Protein: 9g

Recipe #9642©1997Land O'Lakes, Inc.

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