1 can (348mL) Ocean Spray® Whole Berry Cranberry Sauce
2 cups (500mL) sliced fresh strawberries
1 cup (250mL) fresh blueberries
2 tsp (10mL) fresh lemon juice
2 1/3 cups (575mL) all-purpose baking mix
1 cup (250mL) Craisins® Dried Cranberries
1/2 cup (125mL) milk
3 tbsp (45mL) sugar
3 tbsp (45mL) butter or margarine, melted
Preheat oven to 425º F (220º C).
Combine baking mix, dried cranberries and sugar in a large mixing bowl. Add milk and butter and stir until soft dough forms; beat 30 seconds.
Drop by spoonfuls, forming 8 shortcakes, onto an 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 a 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 8 servings.