Shortcakes with Warm Strawberry Sauce (Sandra Lee) |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Ingredients:
2 1/3 cups all-purpose baking mix, recipe follows |
3 tablespoons butter, melted |
3/4 cup cranberry juice |
1 tablespoon sugar |
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) |
1 cup heavy cream |
3 tablespoons powdered sugar |
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.
9. All-Purpose Baking Mix:
10. 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.
11. Use in recipes that call for Bisquick or all-purpose baking mix.
12. Yield: 7 cups
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