Shortcakes with Warm Strawberry Sauce
- 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
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.
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