Oops! There's a new page for this recipe right here Check it out!

• Preheat oven to 375
• Gently combine berries, cornstarch and sweetemer in a large bowl. Make sure the cornstarch is evenly distributed
• Press shortcake dough into a rough rectangular shape. Cut down the center lengthwise, then cut across in about 2 - 3 inch widths. You should have between 12 and 16 biscuits
• Pour berry mixture into a 9 x 13 inch baking dish.
• Place biscuits on top, gently pressing down slightly into berries (not to immerse)
• Melt 1 - 2 tsp margarine or butter and brush tops of biscuits. Dust with sugar for a slightly 'candied' effect (this is optional).
• Bake 45-55 minutes until berries are bubbly and hot and biscuits are nicely golden brown. If your biscuits brown too quickly, lay a piece of aluminum foil over the top
• Allow to cool slightly. This is an excellent dish to serve still warm, but even room temperature the flavors are excellent.
• Serve in small bowls with a jug of heavy cream to drizzle (or pour if you're really decadent) over the top of each serving.
  
  The consistency of the berry mixture will be like a lovely fruit gravy.
  
  When I pick berries for this, I always include a few not quite ripe berries. The ones with still a little red on them at the stem end. This seems to keep the texture of the filling more intact than if you use only very ripe, juicy fruit. You can adjust the sugar and cornstarch amounts slightly depending on the ripeness and mix of the berries.
  
  This is a large recipe and will serve 8-12 people. It can be cut in half quite easily.
  
  Questions about this recipe?