Strawberry-Raspberry Shortcakes

11 ingredients
1 steps

Ingredients

  • Biscuits:
  • 2 1/4 cups baking mix (such as Bisquick)
  • 1/3 cup yellow cornmeal
  • 1/3 cup plus 2 tsp sugar
  • 1/4 tsp each vanilla and almond extracts
  • 1 1/4 cups heavy whipping cream
  • 2 Tbsp sliced almonds (optional)
  • 2 pt (12 oz each) strawberries, sliced
  • 1/2 pt (6 oz) red raspberries
  • 2 Tbsp sugar
  • 1 qt vanilla ice cream

Directions

  1. 1
    {"0":"Heat oven to 425 degrees. Have a baking sheet ready.","2":"Put baking mix, cornmeal and 1\/3 cup sugar in a medium bowl; stir with a whisk to blend. Add extracts to cream; stir into dry ingredients with a rubber spatula just until evenly moistened. Drop 8 mounds dough 2 inches apart on ungreased baking sheet. Press almonds in tops; sprinkle tops with 2 tsp sugar.","4":"Bake 14-16 minutes until lightly browned and almonds are toasted. Remove to a wire rack to cool.","6":"Meanwhile mix strawberries, raspberries, sugar and 1-2 Tbsp water in a medium bowl. Leave at room temperature about 30 minutes for juices to develop.","8":"To serve: Carefully cut biscuits horizontally in half with serrated knife. Place a bottom half on each dessert plate. Using a large spoon or ice cream spade, top with ice cream, then spoon on berries and juice. Replace biscuit tops."}

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