Shortcakes and Vanilla Cream

Shortcakes and Vanilla Cream

• Ready In: 27 mins
• Serves: 4-8

Ingredients

• FRUIT

• 4  cups  frozen peaches (mixed) or 4  cups frozen strawberries (mixed) or 4  cups frozen blueberries (mixed) or 4  cups raspberries (mixed)
• 2  tablespoons sugar

• SHORTCAKES

• 2 1⁄4 cups biscuit mix
• 1⁄2 cup milk
• 2  tablespoons sugar
• 3  tablespoons butter, melted*
• 1  teaspoon honey
• 1  teaspoon ground cinnamon

• SAUCE

• 3⁄4 cup sour cream
• 1⁄3 cup milk
• 2  tablespoons sugar
• 1⁄4 teaspoon vanilla extract

Directions

1. Heat oven to 425°F.
2. Combine fruit and 2 tablespoons sugar in large bowl; toss lightly.
3. Set aside.
4. Combine biscuit mix, 1/2 cup milk, 2 tablespoons sugar, honey butter.
5. and cinnamon in medium bowl; stir just until moistened.
6. Spoon 6 mounds batter onto lightly greased baking sheet.
7. Bake for 10 to 12 minutes or until golden brown.
8. Meanwhile, combine sour cream, 1/3 cup milk, 2 tablespoons sugar and.
9. vanilla in small bowl with wire whisk; mix well.
10. To serve:
11. place 1 shortcake on each dessert plate or bowl; top with 1/3 cup.
12. fruit and 1/4 cup sauce.