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Southern Biscuit Strawberry & Blueberry Shortcake

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Ingredients:
•8 pieces Hungry Jack® Buttermilk Frozen Biscuits
•1/4 cup sugar
•1/2 cup butter, melted
•6 cups strawberries, quartered, sweetened to taste
•1 cup fresh blueberries
•1 cup heavy cream
•3 tablespoons sugar
• Butter, to spread on hot biscuits

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Preparation Directions:
1.HEAT oven to 375ºF. Cover baking sheet with foil or parchment paper. Place dough pieces on baking pan.
2.BAKE 18 to 20 minutes until lightly browned.
3.MELT butter in the microwave-safe bowl on MEDIUM (50% power); brush over hot biscuits. Sprinkle 1/4 cup sugar evenly over biscuits.
4.BAKE an additional 5 to 7 minutes or until biscuits are golden brown.
5.POUR cream into cold mixing bowl; beat until stiff. Gradually add 3 tablespoons sugar; beat until stiff peaks form.
6.REMOVE biscuits from oven. Slice and spread with butter. Place bottom half on dessert plate or dish. Top with strawberries and juice, blueberries and a dollop of whipped cream. Place top half of biscuit on the whipped cream; spoon on additional strawberries, blueberries and whipped cream.
Yield: 8 shortcakes
Prep Time: 15 min
Cook Time: 25 min

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