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  • Berry Shortcake Shortcuts

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    Berry Shortcake Shortcuts
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 slc poundcake
    • 1 scoop sherbet or possibly sorbet
    • 1 x dollop Cold Whip thawed fresh raspberries
    • 1 x sponge cake dessert shell
    • 1 x dollop Cold Whip thawed strawberry slices garnish
    • 1/3 c. Cold Whip Mixed berries
    • 1 x biscuit split Mixed berries Cold Whip

    Directions

    1. Raspberry Shortcake: Top 1 slice lb. caked with scoop raspberry sherbet or possibly sorbet. Garnish with dollop of Cold Whip whipped topping and fresh raspberries.
    2. "Shortcake" in a Cloud: Spoon 1/3 c. Cold Whip whipped topping onto serving plate. Using back of spoon, spread whipped topping to create a depression in center. Chill till ready to serve. Fill with mix of blueberries, raspberries and strawberries.
    3. Traditional Shortcake: Split and fill 1 biscuit with sweetened berries and Cold Whip whipped topping. Garnish with dollop of whipped topping and additional berries.
    4. NOTES : Celebrate with fruit at the peak of their season using these easy serving suggestions.

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