Shortcakes with Warm Strawberry Sauce

Total Time:
37 min
25 min
12 min

4 servings

  • For Biscuits:
  • 2 1/3 cups All-Purpose Baking Mix, recipe follows
  • 3 tablespoons butter, melted
  • 3/4 cup cranberry juice
  • 1 tablespoon sugar
  • For Strawberry Sauce:
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup cranberry juice
  • 1 (16-ounce) bag frozen strawberries (you can use fresh if in season)
  • For Serving:
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 6 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • 3/4 cup shortening
For Biscuits:
  • Preheat oven to 425 degrees F and line a baking sheet with parchment paper.

  • Stir together baking mix, melted butter and cranberry juice in a large bowl, until a soft dough forms. Drop in 4 even mounds onto the baking sheet. Sprinkle the tops with sugar and bake for 10 to 12 minutes or until golden brown. Remove and cool completely.

  • For Strawberry Sauce:

  • In a medium bowl whisk together sugar, cornstarch and cranberry juice. In a large skillet combine strawberries with cornstarch mixture. Stir together and bring to a simmer over medium heat making sure to stir often. Turn down heat to low and simmer for 5 minutes or until thickened. Remove from heat and let cool slightly.

  • For Serving:

  • In a large mixing bowl that has been chilled, combine the heavy cream and powdered sugar and beat with a hand mixer until soft peaks form.

  • To serve, cut each cooled shortcake in half horizontally and place bottoms on serving plates. Spoon a few tablespoons of the warm strawberry sauce over each of the shortcake bottoms. Place shortcake tops on fruit. Spoon on a little more strawberry sauce and top with whipped topping.

  • All-Purpose Baking Mix:

  • In the bowl of a food processor combine flour, baking powder and salt. Pulse for 15 seconds. Add shortening and pulse until mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until mixture is similar in texture to cornmeal.

  • Use in recipes that call for Bisquick or all-purpose baking mix.

  • Yield: 7 cups

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    This recipe is featured in:

    Spring Produce Guide