Red, White and Blueberry Shortcakes

Red, White and Blueberry Shortcakes

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

30 m servings 652 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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