Shortcakes with Warm Strawberry Sauce

  • Level: Easy
  • Total: 37 min
  • Prep: 25 min
  • Cook: 12 min
  • Yield: 4 servings
Save Recipe

Ingredients

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

All-Purpose Baking Mix:

6 cups all-purpose flour

3 tablespoons baking powder

1 tablespoon salt

3/4 cup shortening

Directions

  1. For Biscuits:
  2. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  3. 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.
  4. For Strawberry Sauce:
  5. 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.
  6. For Serving:
  7. 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.
  8. 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:

  1. 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.
  2. Use in recipes that call for Bisquick or all-purpose baking mix.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Strawberry Shortcake

Strawberry Shortcake

Strawberry Shortcake

Grilled Strawberry Shortcake

Strawberry Shortcakes, Deconstructed

Strawberry Rhubarb Shortcake

Strawberry-Raspberry Shortcakes

Strawberry and Rhubarb Shortcakes

🤤 More Drool-Worthy Recipes