1 cup fresh blueberries
3 cups fresh strawberries
½ cup Best Choice granulated sugar
2 cups Best Choice Complete Blueberry Pancake & Waffle Mix
½ cup milk
2 tablespoons Best Choice granulated sugar
3 tablespoons Best Choice butter or margarine
1 container (8oz) Best Choice Frozen Whipped Topping thawed or fresh whipped cream
Preheat oven to 425°.
Mix sliced strawberries and ½ cup sugar, stir and place in refrigerator.
Stir pancake mix, milk, 2 tablespoons of sugar and melted butter until a soft dough forms.
Drop by 6 spoonfuls onto an ungreased cookie sheet.
Bake at 425°F for 10-12 minutes or until golden brown.
Split shortcakes in half, top bottom half with strawberries, blueberries and whipped topping, replace top half and garnish with more fruit and whipped topping.
*sliced bananas could also be added to this recipe.
Yields: 6 shortcakes