Tropical Shortcakes


  • 1-1/4 cups flour
  • 1 cup Honey Bunches of Oats Cereal, crushed, divided
  • 1/4 cup sugar
  • 1/4 cup coconut, divided
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 6 Tbsp. butter, cut into small pieces
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 cup each: chopped papaya, pineapple and kiwi
  • 3/4 cup thawed whipped topping


  1. Preheat oven to 400°F. Spray 2 baking sheets with cooking spray. Mix flour, 1/2 cup of the crushed cereal, sugar, 2 Tbsp. of the coconut, baking powder and baking soda in large bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  2. Mix sour cream and milk. Stir into dry mixture until mixture forms sticky dough. Drop into 12 mounds on prepared baking sheets. Pat dough to 1/2-inch thickness. Top with remaining coconut and cereal. Bake 15 to 18 min. or until light golden brown. Cool.
  3. Toss papaya, pineapple and kiwi. Place shortcakes on dessert plates. Top with fruit mixture and whipped topping.

Proudly made with

Honey Bunches of Oats