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This one-pan dessert recipe is as easy to make as it is to clean up – everything is baked on a single sheet pan! Prepare shortcake mix with McCormick® ginger and cinnamon for an extra hint of spice. Bake fruit alongside shortcakes. When done, scoop the warm topping over the golden-brown cakes and serve with a dollop of whipped cream. Yum!
Preheat oven to 425°F. For the Berry Filling, mix berries and vanilla in large bowl. Mix sugar, cinnamon and ginger in small bowl. Sprinkle over berries; toss to coat well. Set aside.
For the Shortcakes, mix baking mix, sugar, cinnamon and ginger in large bowl. Add milk; stir to form a soft dough. Shape dough into 6 balls. Place dough balls on one side of large, shallow, foil-lined baking pan sprayed with no stick cooking spray. Gently flatten dough balls to about 1/2-inch thick.
Bake 7 minutes. Remove pan from oven. Spread berries on other side of pan next to the shortcakes.
Bake 5 minutes longer or until shortcakes are golden brown. Place pan on wire rack to cool berries slightly. Serve each shortcake topped with 2/3 cup Berry Filling and 1/3 cup whipped topping.