Strawberry-Fruit Toss With Cornmeal Shortcakes

Prep: 30 min., Stand: 15 min. Shortcut: Bake frozen biscuits to use in place of the shortcakes. The fruit mixture is also a great topper for ice cream or pound cake.

Yield: Makes 6 servings

Ingredients

• 1  (16-oz.) container fresh strawberries, sliced
• 1  cup  chopped fresh pineapple
• 2  kiwifruit, peeled and chopped
• 1/4  cup  sugar
• 1  tablespoon  chopped fresh mint
• 1/2  teaspoon  lime zest
• 1  tablespoon  fresh lime juice
• 1/2  cup  whipping cream
• 1  teaspoon  sugar
• Cornmeal Shortcakes, warm

Preparation

1. Combine first 7 ingredients; let mixture stand 15 minutes, gently stirring after 7 minutes.

2. Beat whipping cream and 1 tsp. sugar at medium speed with an electric mixer until soft peaks form. Use immediately, or cover and chill up to 2 hours.

3. Place warm Cornmeal Shortcakes on dessert plates, and spoon strawberry mixture over shortcakes. Serve immediately with whipped cream. Or, if desired, split shortcakes, and place one half on each dessert plate. Spoon strawberry mixture over shortcake halves; top with whipped cream and remaining shortcake halves. Serve immediately.