Berries and Cream Shortcake On The Go recipe
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- 12 packaged sponge cake shells 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed 1 quart fresh strawberries, hulled and halved 1 pint fresh raspberries 1 pint fresh blackberries
Nutrition Info
- 191.3 caloriescarbohydrate: 33.1 gcholesterol: 32.6 mgfat: 6 gfiber: 4.2 gprotein: 2.9 gsaturatedFat: 4.3 gservingSize: -sodium: 83.5 mgsugar: 20.9 gtransFat: : -unsaturatedFat: : -
Directions Berries and Cream Shortcake On The Go
Directions
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Top each cake with about 2 tablespoons whipped topping. Distribute strawberries, raspberries, and blackberries on top.