Ingredients Jump to Instructions ↓

  1. 2 Cups fresh or frozen unsweetened blueberries, thawed

  2. 1 Cup fresh or frozen unsweetened raspberries, thawed, or sliced strawberries

  3. 1 Cup fresh or frozen unsweetened pitted sweet cherries, thawed

  4. 1/4 Cup sugar

  5. 3 Cups packaged biscuit mix

  6. 1/4 Teaspoon ground nutmeg or ground cinnamon

  7. 1/4 Cup COLD butter

  8. 2/3 Cup half-and-half, light cream or whole milk

  9. Sugar

  10. 1 Cup whipping cream

  11. 2 Tablespoons sugar

  12. 1/2 Teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine blueberries, raspberries, cherries and 1/4 cup sugar.

  2. For shortcake: In a large bowl, stir together biscuit mix and nutmeg. Use a pastry blender to cut butter into flour mixture until mixture resembles coarse crumbs. Make a well in the center of the mixture. Add half-and-half all at once. Using a fork, stir just until moistened. Drop dough into 6 mounds on ungreased baking sheet, flatten each mound with back of spoon until about 3/4 inch thick. Sprinkle each with additional sugar.

  3. Bake in 425 degree oven 10 to 12 minutes, or until golden. Cool on wire rack 5 minutes.

  4. Meanwhile, in a chilled medium bowl, beat whipping cream, 2 tblespoons sugar and vanilla with an electric mixer on medium speed until soft peaks form.

  5. To serve, split warm shortcakes in half horizontally. Using a wide spatula, carefully lift off the top layers. Place bottom layers in 6 shallow dessert dishes. Spoon whipped cream over the bottom layer. Spoon fruit mixture over whipped cream. Carefully replace the top layers. Serve immediately.


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