Red, White and Blueberry Shortcakes

Red, White & Blueberry Shortcakes

This one is super easy, and can be cheap if you make during summer when berries are in season and at their best prices. Also, this recipes works with frozen berries, if you macerate them in the fridge with a little less sugar and lemon juice. With fresh berries, recipe follows:

* 1 pint fresh raspberries

* 1 pint fresh blueberries

* 2 pints fresh strawberries

* 1/4 cup sugar

* juice of 1 lemon

* 2 tubes of Pillsbury (or equivalent) refrigerated biscuits

* tub of whipped topping (or whipped cream, used the tub because it holds up better in the super hot weather)

Bake off biscuits according to package instructions. If you brush the tops with a little milk, and sprinkle them with sugar, they'll brown better and have a little extra sweetness and sparkle. Allow them to cool, then split them in half and store in an airtight container until you need them.

Rinse all berries. Slice strawberries, removing tops. Put all strawberries, and half pint of each of raspberries and blueberries in a bowl. Reserve other berries for later. Squeeze over the juice of 1 lemon and sprinkle with 1/4 cup of sugar. Stir together the berries, mashing them slightly, and refrigerate. As they sit, the berries will release their juices, creating a a lovely sweet syrup. After about an hour, add the reserved whole berries and stir together. That way, you get the lovely texture and vibrant color of the whole berries, in addition to the sweet and syrupy fruit.

Take a biscuit, top the bottom layer with berry mixture and a layer of whipped topping. Then replace the biscuit top and add more whipped topping, and more berries and juice. Super simple, and really fresh and tasty - the perfect summer dessert, especially for the 4th!