Triple-Fruit Shortcakes

Name: Triple-Fruit Shortcakes
Ingredients: Filling:; 4 cups sliced strawberries; 2 cups blueberries; 1/2 cup orange sections; 1/3 cup sugar; 1/4 cup fresh orange juice; Shortcakes:; 2 cups all-purpose flour (9 ounces); 1/2 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup chilled butter, cut into small pieces; 3/4 cup fat-free buttermilk; Cooking spray; 2 teaspoons water; 1 large egg white; 2 teaspoons sugar

17 ingredients

5 steps

Ingredients

Filling:
4 cups sliced strawberries
2 cups blueberries
1/2 cup orange sections
1/3 cup sugar
1/4 cup fresh orange juice
Shortcakes:
2 cups all-purpose flour (9 ounces)
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
Cooking spray
2 teaspoons water
1 large egg white
2 teaspoons sugar

Directions

1

To prepare filling, combine first 5 ingredients in a bowl. Cover and chill 2 hours.
2

Preheat oven to 400°.
3

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup sugar, baking powder, and salt in a large bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
4

Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times. Pat dough into a 9-inch round cake pan coated with cooking spray. Cut dough into 10 wedges, cutting into but not through dough. Combine water and egg white; brush mixture over dough. Sprinkle 2 teaspoons sugar over dough.
5

Bake at 400° for 25 minutes or until golden. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. Cut shortcake into 10 wedges. Split each wedge in half horizontally. Fill each wedge with 1/2 cup filling.