All-American Shortcakes are so good, they deserve a fireworks celebration of their own. In this Fourth of July spectacular, blueberries, raspberries and strawberries are piled onto shortcakes delicately flavored with nutmeg and cinnamon. Sweetened whipped cream tops it all.
2 cups sliced strawberries
1 cup raspberries or 1 (10-ounce) package frozen raspberries, thawed and drained
1 cup blueberries
2 1/3 cups buttermilk baking mix
1/2 cup milk
3 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Sweetened whipped cream
Toss strawberries, raspberries and blueberries with 1/4 cup sugar and let stand 1 hour.
Combine baking mix, milk, butter, cinnamon, nutmeg and 3 tablespoons sugar. Mix until soft dough forms. Gently smooth into ball on surface lightly dusted with baking mix.
Knead 8 to 10 times. Pat or roll 1/2-inch thick, then cut with 3-inch cutter dipped in baking mix. Bake at 425 degrees on ungreased baking sheet until light brown, 10 to 12 minutes.
Split warm shortcakes and spoon fruit mixture between halves and over tops. Top with whipped cream. Makes 6 shortcakes.