The cinnamon-scented shortcakes are piled high with colorful raspberries, blueberries, peaches and strawberries and topped with sweet vanilla cream in this luscious dessert.
| 4 |
|
cups fresh or frozen peaches, strawberries, blueberries and/or raspberries, thawed |
| 2 |
|
tablespoons sugar |
| 2 1/4 |
|
cups all-purpose baking mix |
| 1/2 |
|
cup milk |
| 3 |
|
tablespoons LAND O LAKES® Butter, melted |
| 2 |
|
teaspoons sugar |
| 1 |
|
teaspoon ground cinnamon |
Heat oven to 425°F. Combine fruit and 2 tablespoons sugar in medium bowl; toss lightly. Set aside.
Combine shortcake ingredients in medium bowl; stir just until moistened.
Spoon 6 mounds batter onto lightly greased baking sheet. Bake for 10 to 12 minutes or until golden brown.
Meanwhile, combine all sauce ingredients in small bowl with wire whisk; mix well.
To serve, place 1
shortcake on each dessert plate or bowl; top with 1/3 cup fruit and 1/4 cup sauce. Serve immediately.
Recipe Tip
To preserve its fresh taste and shape, do not add sugar to fruit prior to 30 minutes before serving.
Recipe Tip
Add 1 tablespoon milk to sauce, if thinner consistency is desired.
