Shortcakes with Fresh Berries

Ingredients

• 2 cups all-purpose flour (about 9 ounces)
• 3 tablespoons granulated sugar, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons chilled butter, cut into small pieces
• 2/3 cup reduced-fat buttermilk
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 1 large egg
• Cooking spray
• 3 1/2 teaspoons turbinado sugar, divided
• 1/2 cup apple jelly
• 3 tablespoons fresh lemon juice
• 3 cups strawberries, quartered (about 12 ounces)
• 2 1/2 cups blackberries (about 12 ounces)
• 1 cup fat-free whipped topping

Preparation

1. Preheat oven to 425°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or two knives until the mixture resembles coarse meal.
3. Combine buttermilk, oil, vanilla, and egg in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
4. Turn dough out onto a baking sheet coated with cooking spray. Pat dough into an 8-inch circle. Cut dough into 8 wedges, cutting into, but not through, dough. Sprinkle 1 1/2 teaspoons turbinado sugar over dough. Bake at 425° for 15 minutes or until golden. Cool for 15 minutes.
5. Combine jelly, juice, and remaining 1 tablespoon granulated sugar in a microwave-safe bowl; microwave at high 1 minute. Stir mixture with a whisk until smooth. Combine jelly mixture, strawberries, and blackberries in a large bowl; toss to coat berries. Cover and chill.
6. Cut shortcake into 8 wedges. Cut each wedge in half horizontally; spoon 1/2 cup berry mixture over bottom half of each shortcake. Replace top half of shortcake. Top each serving with 2 tablespoons whipped topping; sprinkle each evenly with remaining 2 teaspoons turbinado sugar.