1 3/4 c. all-purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1/2 c. butter
1/2 c. milk
1 tsp. vanilla
1 egg
1 tsp. water
1 c. sliced strawberries
1 c. raspberries
1 c. blueberries
3 tsp. no-sugar-added pourable fruit
3 tbsp. unsweetened apple juice mixed with 1/2 tsp. almond extract

Preheat oven to 425 degrees. Combine flour, baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives, until mixture resembles coarse crumbs. Add milk and vanilla; mix just until dry ingredients are moistened.

Knead dough gently on lightly floured surface 10 times. Roll and pat out 10 1/2-inch thickness; cut with 3-inch heart or round-shaped biscuit cutter. Place on ungreased cookie sheet. If necessary, reroll scraps of dough in order to make six shortcakes.

Beat together egg and water; brush lightly over dough. Bake 12-14 minutes or until golden brown. cool on wire racks. While shortcakes are baking, combine berries, pourable fruit and 2 tablespoons of the apple juice mixture. Let stand at room temperature for 15 minutes.

Beat cream with remaining apple juice mixture until soft peaks form. Split warm shortcakes and fill with about 2/3 of the berry and whipped cream mixtures. Replace tops of shortcakes; top with remaining berry and whipped cream mixture and enjoy!

Serves 6.