Strawberry and Blueberry Shortcake Recipe

I enjoy eating fresh fruits year-round…especially berries! Strawberries, blueberries, mulberries, cranberries, etc. it doesn’t matter to me…I love berries! I’ll eat them plain, blended into a fruit juice or tossed into a recipe. They’re good for us and we don’t eat enough fruits on a daily basis.

Last week I made the family Strawberry and Blueberry Shortcake which was a huge hit for dessert one night. It’s easy-to-make and you can use whatever berries you have on hand. I used an equal amount of strawberries and blueberries. You can enjoy this for breakfast, as a dessert or as a healthy snack.

Strawberry and Blueberry Shortcake Recipe

1 cup Fresh Strawberries, Hulled and Sliced
1 cup Fresh Blueberries
Granulated Sugar
1 Tub Frozen Whipped Topping
1 tsp. Vanilla Extract
Milk
Shortcake Biscuits

Note: I made the Bisquick Shortcake Recipe which you can find HERE on the TCC Blog. I made them earlier in the day and left them cool for a few hours in an airtight container until dessert time rolled around.

Place 1-2 shortcake biscuits in the bottom of a bowl. Place the prepared strawberries and blueberries on top. Sprinkle a little bit of granulated sugar over the fruit and biscuits.

Partially thaw the Frozen Whipped Topping. Stir one teaspoon of pure Vanilla Extract into the whipped topping until blended through.

Pour a little bit of cold milk into the bowl…just enough to moisten-up the biscuits (shortcake). Add 1-2 spoonfulls of the whipped topping on top. Serve immediately.

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