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{"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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