Shortcakes With Warm Strawberry Sauce
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
40
Spice
52
Sweetness
58
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Butter (melted)1 cup
Cranberry Juice3 cup
Sugar2 tbsps
Cornstarch1 cup
Heavy Cream3 tbsps
Powdered Sugar6 cups
All-Purpose Flour3 tbsps
Baking Powder1 tbsp
Salt3 cup
ShorteningDirections:
1
For Biscuits: Preheat oven to 425 degrees F and line a baking sheet with parchment paper
2
Stir together baking mix, melted butter and cranberry juice in a large bowl, until a soft dough forms
3
Drop in 4 even mounds onto the baking sheet
4
Sprinkle the tops with sugar and bake for 10 to 12 minutes or until golden brown
5
Remove and cool completely
6
For Strawberry Sauce: In a medium bowl whisk together sugar, cornstarch and cranberry juice
7
In a large skillet combine strawberries with cornstarch mixture
8
Stir together and bring to a simmer over medium heat making sure to stir often
9
Turn down heat to low and simmer for 5 minutes or until thickened
10
Remove from heat and let cool slightly
11
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
12
To serve, cut each cooled shortcake in half horizontally and place bottoms on serving plates
13
Spoon a few tablespoons of the warm strawberry sauce over each of the shortcake bottoms
14
Place shortcake tops on fruit
15
Spoon on a little more strawberry sauce and top with whipped topping
16
In the bowl of a food processor combine flour, baking powder and salt
17
Pulse for 15 seconds
18
Add shortening and pulse until mixture is similar in texture to cornmeal
19
If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl
20
Cut in the shortening with a fork or pastry blender until mixture is similar in texture to cornmeal
21
Use in recipes that call for Bisquick or all-purpose baking mix