Triple Fruit Shortcakes

Filling:
4 cups sliced strawberries
2 cups blueberries
1/2 cup orange sections
1/3 cup sugar
1/4 cup fresh orange juice

Shortcakes:
2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup chilled butter, cut into small pieces
3/4 cup buttermilk
2 tsp. water
1 large egg white
2 tsp. sugar

To prepare filling, combine first 5 ingredients in a bowl. Cover and chill 2 hours.

To prepare shortcakes, combine flour, 1/2 cup sugar, baking powder, and salt in
a large bowl; stir well with a whisk. Cut in butter with a pastry
blender or 2 knives until mixture resembles coarse meal. Add buttermilk;
stir just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times. Pat
dough into a 9” round cake pan coated with cooking spray. Cut dough into
10 wedges, cutting into but not through dough. Combine water and egg white;
brush mixture over dough. Sprinkle 2 tsp. sugar over dough.

Bake at 400° for 25 minutes or until golden. Cool in pan 5 minutes on a wire
rack; remove from pan. Cool completely on wire rack. Cut shortcake into
10 wedges. Split each wedge in half horizontally. Fill each wedge with
1/2 cup filling.

10 servings