This classic summertime dessert gets its flavour boost from the addition of super spices in the berry filling as well as the shortcakes.
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ingredients
For the Berry Filling,mix berries and vanilla in large bowl. Mix sugar,cinnamon and ginger in small bowl. Sprinkle over berries; toss to coat well. Let stand 30 minutes to allow berries to release their juices,stirring occasionally.
For the Spiced Shortcakes,preheat oven to 220°C. Mix baking mix,sugar,cinnamon and ginger in large bowl. Add milk; stir to form a soft dough. (If necessary,knead dough in bowl to incorporate dry ingredients.) Drop dough by 6 spoonfuls onto baking sheet sprayed with no stick cooking spray.
Bake 10 to 12 minutes or until golden brown. Cool slightly on wire rack. To serve,split warm shortcakes. Place 1 shortcake bottom on each plate. Top each with 2/3 cup berry filling and 1/3 cup whipped topping. Cover with shortcake tops.
