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.
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copekari
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.
Reviews
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.