desserts

Sheet Pan Spiced Berry Shortcakes

This one-pan dessert recipe is as easy to make as it is to clean up – everything is baked on a single sheet pan! Prepare shortcake mix with Club House ginger and cinnamon for an extra hint of spice. Bake fruit alongside shortcakes. When done, scoop the warm topping over the golden-brown cakes and serve with a dollop of whipped cream. Yum!
20 min
PREP TIME
12 min
COOK TIME
230
CALORIES
13
INGREDIENTS

INGREDIENTS

  • Berry Filling
  • 2 cups (500 mililiters) strawberries, quartered
  • 1 cup (250 mililiters) blueberries
  • 1 cup (250 mililiters) raspberries
  • 2 teaspoons (10 mililiters) Pure Vanilla Extract
  • 1/4 cup (60 mililiters) sugar
  • 1/2 teaspoons (2 mililiters) Ground Cinnamon
  • 1/4 teaspoon (1 mililiters) Ginger, Ground
  • Shortcakes
  • 1 1/2 reduced fat bakin gmix
  • 3 tablespoons (45 mililiters) sugar
  • 3/4 teaspoon (4 mililiters) Ground Cinnamon
  • 1/4 teaspoon (1 mililiters) Ginger, Ground
  • 6 tablespoons (90 mililiters) fat free milk
  • 2 cups (500 mililiters) fat free hipped topping , thawed

Preparation

  • 1 Preheat oven to 425°F (220°C). 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. Set aside.
  • 2 For the Shortcakes, mix baking mix, sugar, cinnamon and ginger in large bowl. Add milk; stir to form a soft dough. Shape dough into 6 balls. Place dough balls on one side of large, shallow, foil-lined baking pan sprayed with no stick cooking spray. Gently flatten dough balls to about 1/2-inch (1-cm) thick.
  • 3 Bake 7 minutes. Remove pan from oven. Spread berries on other side of pan next to the shortcakes.
  • 4 Bake 5 minutes longer or until shortcakes are golden brown. Place pan on wire rack to cool berries slightly. Serve each shortcake topped with 2/3 cup (150 ml) Berry Filling and 1/3 cup (75 ml) whipped topping.

NUTRITION INFORMATION

(per Serving)

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