Summer Berry-Cinnamon Short Cakes

1. 1

   Combine first 5 ingredients in a bowl; set aside.

2. 2

   Preheat oven to 425u00b0.

3. 3

   Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, and cinnamon in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until dry ingredients are moist.

4. 4

   Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to 1/2-inch thickness; cut with a 2 3/4-inch biscuit cutter. Place shortcakes on a baking sheet coated with cooking spray. Sprinkle evenly with 2 teaspoons sugar.

5. 5

   Bake at 425u00b0 for 12 minutes or until golden. Remove shortcakes from baking sheet, and cool on a wire rack.

6. 6

   Place thawed strawberries in a blender or food processor. Process 20 seconds. Strain puree through a sieve into a bowl; discard solids. Stir strawberry puree into berry mixture.

7. 7

   Cut shortcakes in half. Spoon 1/4 cup fruit mixture over bottom of each shortcake. Place top of shortcakes over fruit mixture; spoon 1/4 cup fruit mixture over tops. Dollop 1 tablespoon whipped topping onto each shortcake. Serve immediately.

* Per serving · 4 servings · Values may vary.