Shelly's Recipe

SPICED TRIPLE BERRY SHORTCAKES

Category: Desserts

Berry Filling:
2 cups sliced strawberries
1 cup blueberries
1 cup raspberries
2 teaspoons vanilla extract
Juice of 1/2 a lemon
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tsp Chambord or cassis liqueur, optional

Spiced Shortcakes:
1 1/2 cups baking mix
1 cup sweetened dried cranberries
3 tablespoons sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 tbsp melted butter
6 tablespoons milk

2 cups thawed whipped topping or
For Honey Cream:
1/2 pint heavy (whipping) cream
1 TB honey, or to taste
A few drops of orange extract or orange liqueur (such as Grand Marnier), or 1/4 tsp grated orange rind, optional


For the Berry Filling, mix berries, vanilla and lemon extract in large bowl. Mix sugar, cinnamon, ginger and liqueur in small bowl. Sprinkle over berries; toss to coat well. Let stand 30 minutes to allow berries to release their juices, stirring occasionally.

For the Spiced Shortcakes, preheat oven to 42Mix baking mix, cranberries, sugar, cinnamon and ginger in large bowl. Add butter and 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.

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.

To make honey cream: Pour cream into a chilled bowl and whip with a whisk or hand-held electric mixer until beater begins to leave traces on the surface of the cream. Add honey and extract or rind if desired. Continue beating until cream is thick enough to mound up on a spoon.