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Spiced Triple Berry Shortcakes

 Spiced Triple Berry Shortcakes
This classic summertime dessert gets an antioxidant boost from the addition of Super Spices in the berry filling as well as the shortcakes.
6 ServingsPrep: 20 min. Bake: 10 min.


  • 2 cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/3 cup sugar
  • 1/2 teaspoon McCormick® Ground Cinnamon
  • 1/4 teaspoon McCormick® Ground Ginger
  • 1-1/2 cups reduced-fat biscuit/baking mix
  • 3 tablespoons sugar
  • 3/4 teaspoon McCormick® Ground Cinnamon
  • 1/2 teaspoon McCormick® Ground Ginger
  • 6 tablespoons fat-free milk
  • 2 cups frozen whipped topping


  • For berry filling, in a large bowl, combine berries and vanilla. In a
  • small bowl, combine sugar, cinnamon and ginger. Sprinkle over
  • berries; toss well to coat. Let stand 30 minutes to allow berries to
  • release juices, stirring occasionally.
  • For the spiced shortcakes, combine baking mix, sugar, cinnamon and
  • ginger in a large bowl. Stir in milk to form a soft dough. Drop
  • dough by 6 spoonfuls onto a baking sheet coated with cooking spray.
  • Bake at 425° for 10-12 minutes or until golden brown. Remove to a

2 of 2

Spiced Triple Berry Shortcakes (continued)

Directions (continued)

  • wire rack to cool slightly. To serve, split warm shortcakes. Place 1
  • shortcake bottom on each serving plate. Top each with 2/3 cup berry
  • filling and 1/3 cup whipped topping. Cover with shortcake tops.
  • Yield: 6 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.