- Recipe serves 8 servings
- Prep Time 20 min
- Cook Time 12 min
- 2 cups all-purpose flour
- 1/4 cup PLUS 1 Tbsp. granulated sugar, divided
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 1/2 cup I Can’t Believe It’s Not Butter!® Original Spread
- 1/2 cup PLUS 2 Tbsp. milk
- 3 cups thickly sliced strawberries
- 1 cup blueberries
- 2 Tbsp. granulated sugar
- 4 cups Breyers® Original Natural Strawberry Ice Cream
For biscuits, preheat oven to 375°. Spray baking sheets with no-stick cooking spray. Whisk together flour, 1/4 cup sugar, baking powder and salt in medium bowl. Cut in I Can’t Believe It’s Not Butter!® Spread with pastry blender or 2 knives until mixture is size of small peas. Drizzle in milk and toss with a fork until soft dough forms.
Drop mixture into 8 mounds, 2-inches apart, onto prepared baking sheets. Sprinkle tops with remaining 1 tablespoon sugar. Bake 12 to 15 minutes or until bottoms are golden and toothpick inserted in centers comes out clean. Cool on wire rack.
Meanwhile, to make Filling/Topping, toss strawberries and blueberries with sugar in medium bowl; set aside tossing occasionally, until juicy, about 20 minutes.
To serve, split biscuits in half. Evenly scoop Breyers® Original Natural Strawberry Ice Cream onto bottoms of shortcakes. Top with berries and their juices, then tops of shortcakes.