Spiced Triple Berry Shortcakes Recipe

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Spiced Triple Berry Shortcakes Recipe
Spiced Triple Berry Shortcakes Recipe photo by Taste of Home
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Spiced Triple Berry Shortcakes Recipe

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5 1 1
Publisher Photo
This classic summertime dessert gets an antioxidant boost from the addition of Super Spices in the berry filling as well as the shortcakes.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min.

Ingredients

  • BERRY FILLING:
  • 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
  • SPICED SHORTCAKES:
  • 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

Directions

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 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.
Originally published as Spiced Triple Berry Shortcakes in Taste of Home Cooking School Collection Spring 2009, p69

  • BERRY FILLING:
  • 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
  • SPICED SHORTCAKES:
  • 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
  1. 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.
  2. 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.
  3. Bake at 425° for 10-12 minutes or until golden brown. Remove to a 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.
Originally published as Spiced Triple Berry Shortcakes in Taste of Home Cooking School Collection Spring 2009, p69

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MY REVIEW
copekari User ID: 4432222 167439
Reviewed Jul. 4, 2012

"I make this recipe for most summer events and everyone LOVES it. The mixture of spices and the vanilla really make it something special. I just love how it puts a twist to the normal berries and sugar."

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