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Red, White & Blueberry 'Shortcakes'
Indulge in luscious red strawberries, creamy white whipped cream, and juicy blueberries atop tender shortcakes for a red, white and blue dessert.
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Prep time
10 min
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Cook time
0 min
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Makes
4 servings
Ingredients
1 cup quartered strawberries
1 Tbsp. sugar
2 cups fresh blueberries and/or raspberries
6 large soft sugar cookies or shortcake cookies, divided
8 small scoops Breyers® Natural Vanilla Ice Cream (about 2 cups)
| Calories from Fat | 340.0 |
|---|---|
| Total Fat | 12.0 g |
| Saturated Fat | 6.0 g |
| Trans Fat | 1.5 g |
| Cholesterol | 35.0 mg |
| Sodium | 80.0 mg |
| Total Carbs | 54.0 g |
| Dietary Fiber | 3.0 g |
| Sugars | 37.0 g |
| Protein | 6.0 g |
| Calcium | 8.0 % |
| Iron | 10.0 % |
Directions
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In blender or food processor, process strawberries with sugar until smooth. In medium bowl, toss blueberries with strawberry mixture. Let stand 30 minutes.
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To serve, cut 2 cookies in half; reserve. On 4 dessert plates, arrange 1 whole cookie, then evenly top with Breyers® Natural Vanilla Ice Cream. Garnish with reserved cookies and drizzle with strawberry topping.
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