Red, White and Blueberry Shortcakes

Name: Red, White and Blueberry Shortcakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter, melted; 237 milliliters heavy cream; 8 slices (3/4 inch thick) prepared pound cake; 1 Tbsp powdered sugar; 118 milliliters Smuckers® Orchards Northwoods Blueberry Preserves; 710 milliliters sliced fresh strawberries; 79 milliliters Smuckers® Orchards Pacific Mountain Strawberry Preserves

Need a gluten free dessert? Red, White and Blueberry Shortcakes could be an outstanding recipe to try. This recipe serves 4. One serving contains 535 calories, 5g of protein, and 27g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up powdered sugar, butter, strawberries, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Beat heavy cream and powdered sugar until stiff. Blend in blueberry preserves; refrigerate.

Ingredients you will need

Powdered Sugar

Heavy Cream

Blueberries

Preserves

Spread butter lightly on both sides of pound cake slices.

Ingredients you will need

Pound Cake

Butter

Spread

Heat grill pan or nonstick skillet over medium heat. Grill cake slices in batches until lightly browned on both sides, about 5 minutes; cool.

Equipment you will use

Grill Pan

Frying Pan

Grill

Stir together sliced strawberries and strawberry preserves.

Ingredients you will need

Strawberry Preserves

Strawberries

Cut pound cake slices in half on a diagonal.

Ingredients you will need

Pound Cake

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.

Ingredients you will need

Whipped Cream