Turn onto surface dusted with baking mix and knead 20 times.
Pat or roll dough ½ inch thick. Cut with 3" floured cutter.
Bake on ungreased baking sheet 8 - 10 minutes (I put parchment on mine.)
Add some sugar to taste, to your fruit. If using raspberries, you may need sugar if they taste sharp.
Slightly mash the fruit with a potato masher.
In a bowl, split the shortcake. Put the bottom half in the bowl, put the fruit on top, drizzle with the cream, and then top with the other half of the shortcake and Enjoy!