Watermelon Patch Shortcake
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Want to put some novelty into your dessert routine? Then you're gonnna love the big switch that a burst of juicy red watermelon brings to this shortcake. Our Watermelon Patch Shortcake will have everyone smiling!
What You'll Need
- 1 package (17.3 ounces) refrigerated biscuits (8 biscuits)
- 1 tablespoon butter, melted
- 3 tablespoons granulated sugar, divided
- 1/4 teaspoon ground cinnamon
- 1 cup (½ pint) heavy cream
- 2 cups watermelon, diced
- 1/2 cup raspberry Melba sauce
What to Do
Place the biscuits on a baking sheet and brush the tops with the melted butter. In a small bowl, combine 1 tablespoon sugar and the cinnamon; mix well and sprinkle over the tops of the biscuits. Bake according to the package directions and let cool.
Meanwhile, in a medium bowl, beat the heavy cream and remaining 2 tablespoons sugar until stiff peaks form.
Split the biscuits and top with half of the whipped cream. Divide the watermelon equally over the topping, reserving some for garnish.
- Replace the biscuit tops, then top with the remaining whipped cream and reserved watermelon. Drizzle with the raspberry Melba sauce and serve.
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