Triple-Fruit Shortcakes

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 cups blueberries 
• 0.5 cup butter chilled cut into small pieces
• 1 large egg white 
• 0.8 cup buttermilk fat-free
• 9 ounces flour all-purpose
• 0.3 cup orange juice fresh
• 0.5 cup orange sections 
• 0.5 teaspoon salt 
• 4 cups strawberries sliced
• 0.3 cup sugar 
• 0.5 cup sugar 
• 2 teaspoons sugar 
• 2 teaspoons water 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• measuring cup

Directions

1. To prepare filling, combine first 5 ingredients in a bowl. Cover and chill 2 hours.
2. Preheat oven to 40
3. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, 1/2 cup sugar, baking powder, and salt in a large bowl; stir well with a whisk.
5. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
6. Add buttermilk; stir just until moist.
7. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times. Pat dough into a 9-inch round cake pan coated with cooking spray.
8. Cut dough into 10 wedges, cutting into but not through dough.
9. Combine water and egg white; brush mixture over dough.
10. Sprinkle 2 teaspoons sugar over dough.
11. 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.
12. Cut shortcake into 10 wedges. Split each wedge in half horizontally. Fill each wedge with 1/2 cup filling.