Easy Shortcake Recipe With Chunky Blackberry Sauce
Servings: shortcakes
Ingredients
For the shortcakes
- 3 ½ cups homemade Bisquick recipe
- 1 cup milk
- ¼ cup sugar, plus additional for sprinkling on top (optional)
- ¼ cup salted butter, melted
For the blackberry sauce
- 3 cups blackberries, fresh or frozen
- 3 tablespoons sugar
- 2 tablespoons cold water
- 1 teaspoon fresh lemon juice
Instructions
For the shortcakes:
- Mix together Bisquick mix, milk, sugar and butter.
- Drop by spoonfuls onto ungreased cookie sheet.
- Sprinkle each shortcake with a little additional granulated sugar (optional).
- Bake at 425 degrees for approximately 15 minutes.
For the blackberry sauce:
- Place 2 cups of fresh blackberries in a medium saucepan.
- Add sugar and water and cook covered until the berries release their juices.
- Mash the berries up with a fork and add lemon juice.
- Fold in the remaining 1 cup of blackberries and heat until just warmed through.
Assembly:
- Split each shortcake in half. Layer with chunky blackberry sauce and fresh homemade whipped cream.
Nutrition
Serving: 1shortcake | Calories: 359kcal | Carbohydrates: 51g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 728mg | Potassium: 221mg | Fiber: 4g | Sugar: 21g | Vitamin A: 344IU | Vitamin C: 12mg | Calcium: 149mg | Iron: 2mg
