- Cook Time
- Prep Time
- 6 ServingsServings
- Berry Filling:
- 2 cups sliced strawberries
- 1 cup blueberries
- 1 cup raspberries
- 2 tsp pure vanilla extract
- 1/3 cup Sugar
- 1/2 tsp cinnamon, ground
- 1/4 tsp ginger, groundSpiced Shortcakes:
- 1 1/2 cups reduced fat baking mix
- 3 Tbsp sugar
- 3/4 tsp cinnamon, ground
- 1/2 tsp ginger, ground
- 6 tbsp vanilla soymilk
- 2 cups thawed fat free whipped topping
1 For the Berry Filling, mix berries and vanilla in large bowl. Mix sugar, cinnamon and ginger in small bowl.
2 Sprinkle over berries; toss to coat well. Let stand 30 mins to allow berries to release their juices, stirring occasionally.
3 For the spiced Shortcakes, preheat oven to 425F. Mix baking mix, sugar, cinnamon, and ginger in large bowl. Add milk; stir to form a soft dough.(if necassary, knead dough in bowl to incorporate dry ingredients.)
4 Drop dough by 6 spoonfuls onto baking sheet sprayed with no stick cooking spray.
5 Bake 10 to 12 minutes or until golden brown. Cool slightly on wire rack. To serve, split warm shortcakes. Place 1 shortcake bottom on each plate. Top each with 2/3 cup berry filling and 1/3 cup whipped topping. Cover with shortcake tops.