This classic summertime dessert gets its flavor boost from the addition of super spices in the berry filling as well as the shortcakes.
20m
PREP TIME
12m
COOK TIME
266
CALORIES
13
INGREDIENTS
This classic summertime dessert gets its flavor boost from the addition of super spices in the berry filling as well as the shortcakes.
20m
PREP TIME
12m
COOK TIME
266
CALORIES
13
INGREDIENTS
Ingredients 6 Servings
- Berry Filling
- 2 cups sliced strawberries
- 1 cup blueberries
- 1 cup raspberries
- 2 teaspoons McCormick® All Natural 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 baking mix
- 3 tablespoons sugar
- 3/4 teaspoon McCormick® Ground Cinnamon
- 1/2 teaspoon McCormick® Ground Ginger
- 6 tablespoons fat free milk
- 2 cups thawed fat free whipped topping
INSTRUCTIONS
- 1 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. Let stand 30 minutes to allow berries to release their juices, stirring occasionally.
- 2 For the Spiced Shortcakes, preheat oven to 425°F. Mix baking mix, sugar, cinnamon and ginger in large bowl. Add milk; stir to form a soft dough. (If necessary, knead dough in bowl to incorporate dry ingredients.) Drop dough by 6 spoonfuls onto baking sheet sprayed with no stick cooking spray.
- 3 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.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 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. Let stand 30 minutes to allow berries to release their juices, stirring occasionally.
- 2 For the Spiced Shortcakes, preheat oven to 425°F. Mix baking mix, sugar, cinnamon and ginger in large bowl. Add milk; stir to form a soft dough. (If necessary, knead dough in bowl to incorporate dry ingredients.) Drop dough by 6 spoonfuls onto baking sheet sprayed with no stick cooking spray.
- 3 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.
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