Spiced Triple Berry Shortcakes

• 2 cups sliced fresh strawberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 teaspoons
• 1/3 cup sugar
• 1/2 teaspoon
• 1/4 teaspoon
• 1-1/2 cups reduced-fat biscuit/baking mix
• 3 tablespoons sugar
• 3/4 teaspoon
• 1/2 teaspoon
• 6 tablespoons fat-free milk
• 2 cups frozen whipped topping

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.
2. 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
3. coated with cooking spray.
4. Bake at 425u0b0 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.

fresh strawberries, fresh blueberries, fresh raspberries, sugar, baking mix, sugar, milk, frozen whipped topping

Taken from www.tasteofhome.com/recipes/spiced-triple-berry-shortcakes/ (may not work)