Raspberry-Blueberry Shortcakes Recipe - BettyCrocker.com
Layers of flaky puff pastry show off the berries in a sherbet-topped shortcake.
Ingredients
- 1/3 cup sugar
- 2 teaspoons cornstarch
- 1/3 cup water
- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon juice
- 2 cups raspberries
- 1 sheet frozen puff pastry (from 17.3-ounce package)
- 1 pint (2 cups) lemon sherbet or sorbet
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