Ingredients Jump to Instructions ↓

  1. 2 cups sliced fresh strawberries

  2. 1 cup fresh blueberries

  3. 1 cup fresh raspberries

  4. 2 teaspoons McCormick® Pure Vanilla Extract

  5. 1/3 cup sugar

  6. 1/2 teaspoon McCormick® Ground Cinnamon

  7. 1/4 teaspoon McCormick® Ground Ginger SPICED SHORTCAKES:

  8. 1-1/2 cups reduced-fat biscuit/baking mix

  9. 3 tablespoons sugar

  10. 3/4 teaspoon McCormick® Ground Cinnamon

  11. 1/2 teaspoon McCormick® Ground Ginger

  12. 6 tablespoons fat-free milk

  13. 2 cups frozen whipped topping

Instructions Jump to Ingredients ↑

  1. For berry filling, in a large bowl, combine berries and vanilla. In a small bowl, combine sugar, cinnamon and ginger. Sprinkle over berries; toss well to coat. Let stand 30 minutes to allow berries to release juices, stirring occasionally. For the spiced shortcakes, combine baking mix, sugar, cinnamon and ginger in a large bowl. Stir in milk to form a soft dough. Drop dough by 6 spoonfuls onto a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Remove to a wire rack to cool slightly. To serve, split warm shortcakes. Place 1 shortcake bottom on each serving plate. Top each with 2/3 cup berry filling and 1/3 cup whipped topping. Cover with shortcake tops. Yield: 6 servings.


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