Show your patriotic colors when you serve this summertime favorite with red ripe strawberries, blueberries and copious amount of whipped cream.

Red, White, and Blueberry Shortcakes

4 cups strawberries, sliced
2 cups blueberries
1/2 cup granulated sugar
1 teaspoon lemon juice
1 3/4 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter
3/4 cup half-and-half
1 tablespoon half-and-half
1 large egg, beaten
2 cups whipping cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract

1. In a bowl, combine sliced strawberries, blueberries, sugar, and lemon juice. Cover and chill for 2 hours, tossing occasionally.
2. Preheat the oven to 425°F (220°C).
3. In a large mixer bowl, combine flour, sugar, baking powder, and salt. Cut in butter until flour mixture is crumbly. Stir in up to half and half until just moistened; do not overmix.
4. Pat the dough on a floured surface to 3/8-inch thick. Using a 3-inch cutter, cut out the shortcakes. Place on a greased baking sheet.
5. Combine half and half and beaten egg. Brush over the shortcakes. Bake about 15 minutes, or until puffed and lightly browned. Cool on a wire rack.
6. Just before serving, beat cream, sugar, and vanilla until stiff peaks form. Serve with the split shortcakes and the fruit mixture.

Makes 6 servings.