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The cinnamon-scented shortcakes are piled high with colorful raspberries, blueberries, peaches and strawberries and topped with sweet vanilla cream in this luscious dessert.
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.
Dietary Fiber: 4g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2885
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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