Red, White and Blueberry Shortcakes Recipe - Allrecipes.com
Red, White and Blueberry Shortcakes Recipe
  • READY IN 30 mins

Red, White and Blueberry Shortcakes

Recipe by  

"Prepared pound cake is topped with strawberries and preserves for a delicious dessert perfect for Independence Day celebrations."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Beat heavy cream and powdered sugar until stiff. Blend in blueberry preserves; refrigerate.
  2. Spread butter lightly on both sides of pound cake slices. Heat grill pan or nonstick skillet over medium heat. Grill cake slices in batches until lightly browned on both sides, about 5 minutes; cool.
  3. Stir together sliced strawberries and strawberry preserves. Cut pound cake slices in half on a diagonal. Place 4 pieces of cake in the center of a dessert plate in an overlapping fashion. Spoon one-fourth of strawberry mixture down center. Dollop with blueberry whipped cream. Garnish with decorative flag pick, if desired.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 30 mins
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Nutrition

  • Calories
  • 652 kcal
  • 33%
  • Carbohydrates
  • 79.2 g
  • 26%
  • Cholesterol
  • 222 mg
  • 74%
  • Fat
  • 37.2 g
  • 57%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 283 mg
  • 11%

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

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