Super simple Berry Shortcake (UPDATED)

If you want simple, it doesn't get simpler than this! This is a recipe from Sandra Lee's Semi-homemade cooking and is a winner with both simplicity and delicious taste! I have added my own twist and suggestions below. Never again do you need to make up excuses for skipping dessert! Haha oh I love desserts!

Total Time: 1 hr 30 min
Prep 10 min
Inactive 1 hr 0 min
Cook 20 min

Ingredients
1 can (16.3-ounce) biscuits (recommended: Pillsbury Grands Southern Style)
2 pints fresh berries, quartered (any berries will do! I did frozen mixed berries)
3/4 cup sugar, divided
1 teaspoon ground cinnamon
1 can of whipped (lite) cream topping

Directions
If you have frozen berries, put in a medium bowl, pour half of the sugar in, and let sit (covered) on the kitchen counter. They will soak and unfreeze. May take a few hours.
If you have fresh berries, in a medium bowl, combine the berries and half of the sugar. Let stand for 1 hour to meld flavors.



When ready to bake, Preheat oven to 350 degrees F.
Unroll biscuits, place on baking sheet and bake in the oven according to directions.

In a small bowl, combine remaining sugar and cinnamon.
Remove biscuits from oven; split the biscuits and dredge in cinnamon sugar; place on serving plate.


Put macerated berries on bottom biscuit, put on whipped cream and top with the top of the biscuit. Garnish shortcakes with a swirl of whipped cream topping and drizzle with the juice of the berries.


Serves about 5 (depending on number of biscuits cooked).

Another variation? / a way to make a smaller portion?:
Put berries on each half, then swirl on the whipped cream. Sprinkle with the cinnamon sugar mix on top!

The first whole one was soo good, I wanted a little more! So yes, I definitely had one full and a "half" portion of these shortcakes! Delish!