Cherry-Berry Shortcakes

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

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.

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

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.

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.