Shortcakes with Warm Strawberry Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1579
- Total Fat
- 71
- Saturated Fat
- 29
- Carbohydrates
- 216
- Dietary Fiber
- 8
- Sugar
- 61
- Protein
- 21
- Cholesterol
- 104
- Sodium
- 1241
- Total: 37 min
- Prep: 25 min
- Cook: 12 min
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
- 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.