Red, White and Blueberry Shortcakes

Red, White, and Blue Shortcakes
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Ingredients
  1. 1
  2. can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
  3. 2
  4. tablespoons butter or margarine, melted
  5. 4
  6. to 5 tablespoons granulated sugar
  7. 1
  8. cup whipping cream
  9. 2
  10. tablespoons powdered sugar
  11. 1/4
  12. teaspoon vanilla
  13. 1
  14. pint (2 cups) fresh strawberries, sliced
  15. 1
  16. pint (2 cups) fresh blueberries
Instructions
  1. 1 Heat oven to 375°F. Separate dough into 8 biscuits. Dip top and side of each in melted butter, then in granulated sugar. On ungreased cookie sheet, place 2 inches apart. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
  2. 2 In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form.
  3. 3 To serve, split biscuits; place on 8 dessert plates. Layer each with strawberries, blueberries and whipped cream
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