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Triple Berry Shortcake with Port
Freshen up this popular dessert by using 1 cup each of fresh blueberries, blackberries, and raspberries in place of the frozen berries called for.
- 6 frozen, unbaked biscuits, such as Pillsbury® Oven Baked Biscuits
- 3 cup(s) frozen triple berry blend
- 1/4 cup(s) port
- 3 Tbsp. sugar
- 12 squirts whipped cream
Split the biscuits and set the bottoms on each plate. Top with generous spoonfuls of the berries and a good squirt of the whipped cream. Add the biscuit tops and top with another generous squirt of whipped cream. Drizzle some of the berry juices over and top the whipped cream with 1 or 2 berries.
- Bake biscuits according to package instructions until puffed and nicely browned. Set aside on a wire rack to cool.
- Combine the frozen berries, port and sugar in a bowl and stir to mix. Set aside until the berries are fully thawed, stirring occasionally.