Shortcakes with Fresh Berries
Make the shortcakes up to two days ahead, and store in an airtight container. Use a serrated knife to cut in half before serving. Prepare the berry filling up to 12 hours ahead, and refrigerate until serving. Use any combination of fresh berries available.
Recipe by Cooking Light September 2006
Gallery
Credit:
Howard L. Puckett
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
306 calories; calories from fat 22%; fat 7.5g; saturated fat 3.2g; mono fat 2.4g; poly fat 1.1g; protein 5.7g; carbohydrates 53.5g; fiber 3.9g; cholesterol 39mg; iron 2.1mg; sodium 264mg; calcium 117mg.