The cinnamon-scented shortcakes are piled high with colorful raspberries, blueberries, peaches and strawberries and topped with sweet vanilla cream in this luscious dessert.
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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 Spread, melted
2 teaspoons sugar
1 teaspoon ground cinnamon
3/4 cup sour cream
1/3 cup milk
1/4 teaspoon vanilla
*Substitute 3 tablespoons Land O Lakes® Butter and 1 1/2 teaspoons honey.
Place 1 shortcake on each dessert plate or bowl; top with 1/3 cup fruit and 1/4 cup sauce. Serve immediately.
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.
- 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.
Honey Butter Spread is slightly sweet, perfect for dessert and salads or spread on a biscuit.