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Ingredients

• 2 cups all-purpose flour (about 9 ounces)
• 3 tablespoons granulated sugar, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons chilled butter, cut into small pieces
• 2/3 cup reduced-fat buttermilk
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 1 large egg
• Cooking spray
• 3 1/2 teaspoons turbinado sugar, divided
• 1/2 cup apple jelly
• 3 tablespoons fresh lemon juice
• 3 cups strawberries, quartered (about 12 ounces)
• 2 1/2 cups blackberries (about 12 ounces)
• 1 cup fat-free whipped topping

Description

Make The Shortcakes Up To Two Days Ahead, And Store In An Airtight Container. Use A Serrated Knife To Cut In Half Before Serving. Prepare The Berry Filling Up To 12 Hours Ahead, And Refrigerate Until Serving. Use Any Combination Of Fresh Berries Available

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