Shortcakes with Fresh Berries and Cream

Prep Time:
15 min
Cook Time:
12 min
Total Time:
27 min
6 servings


  • 1 large egg
  • 1/3 cup half-and-half
  • 2 cups White Lily® Enriched Bleached Self-Rising Flour
  • 1/4 cup sugar
  • 1/2 cup butter, chilled
  • 3 cups sliced strawberries or whole raspberries, sweetened with 1/4 cup sugar
  • 1 cup blueberries
  • 1 cup heavy cream, whipped


  1. HEAT oven to 425°F.
  2. WHISK egg and half-and-half in small bowl until blended. Combine flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture is the size of peas. Add egg mixture gradually, adding only enough to moisten flour and hold dough together.
  3. TURN onto lightly floured surface. Knead gently 2 to 3 strokes. Pat or roll dough gently to 1/2 to 3/4-inch thickness.
  4. CUT using floured 2 1/2 to 3-inch biscuit cutter, leaving as little dough as possible between cuts. Gather remaining dough; reroll one time. Cut as described above. Discard scraps. Place biscuits 2 to 3 inches apart on ungreased baking sheet. Brush tops lightly with half-and-half or milk.
  5. BAKE 12 to 15 minutes, or until golden brown.
  6. TOSS berries together in medium bowl. Split shortcakes in half; spoon fruit between layers. Replace top layer; spoon on additional fruit. Top with whipped cream. Garnish with fresh whole fruit.


Serving Size (1/6 of recipe), Calories 540 (Calories from Fat 290), Total Fat 33g (Saturated Fat 20g, Trans Fat 1g), Cholesterol 135mg, Sodium 600mg, Total Carbohydrate 58g (Dietary Fiber 3g, Sugars 23g), Protein 7g; Percent Daily Value*: Vitamin A 25%, Vitamin C 90%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.