Red, White and Blue Shortcakes
Ingredients:
Shortcake:
2-1/3 cups all-purpose baking mix
1 cup sweetened dried cranberries
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
Topping:
1 16-ounce can whole berry cranberry sauce
2 cups sliced fresh strawberries
1 cup fresh blueberries
2 teaspoons fresh lemon juice
Whipped cream
Directions:
Preheat oven to 425-degrees. Mix baking mix and sweetened dried cranberries. Prepare shortcakes as directed on package for a drop biscuit. Drop by spoonfuls, forming 8 shortcakes, onto ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown. Cool 10 minutes on a wire rack.
Meanwhile, combine all fruit filling ingredients in medium bowl, mixing well.
Slice shortcakes in half horizontally. Place bottom halves on individual plates; top with fruit filling. Place shortcake tops on fruit. Top with whipped cream. Makes eight servings.
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