Mixed Berry Shortcakes

Berry Filling

• 2 tsp. of Carlson The Very Finest Fish Oil, mixed berry
• ½ cup of strawberries, sliced
• ¼ cup of raspberries
• ¼ cup of blueberries

Biscuits

• ½ cup of flour
• 1 ¼ tsp. of baking powder
• ¼ tsp. of salt
• 1 Tbsp. of cold butter, cut into small pieces
• 3 Tbsp. of milk
• 1 tsp. of maple syrup

Whipped Topping

• ¼ cup of heavy cream
• 1 Tbsp. of maple syrup
• ½ tsp. of vanilla extract

1. Place berries in a small bowl; drizzle with Carlson oil. Stir gently, and set aside.
2. Preheat oven to 400°F.
3. Stir together flour, baking powder and salt.
4. Add butter, and mix with fingers until flour and butter are well blended.
5. Using fork, stir in milk and 1 tsp. of maple syrup until a soft dough forms.
6. Divide dough in half; shape each half into a ball, then place on small parchment-lined baking sheet. Press gently into a circle about 2.5-in. wide x ½-in. high.
7. Bake 15 minutes or until golden.
8. Combine whipped topping ingredients in medium bowl; beat with wire whisk or electric mixer until thickened and soft peaks form.
9. Split biscuits in half horizontally; place bottom halves on two dessert plates. Layer the biscuits with berry filling and whipped topping; top with remaining biscuit halves.