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1
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
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2
Stir together baking mix, melted butter and cranberry juice in a large bowl, until a soft dough forms.
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3
Drop in 4 even mounds onto the baking sheet.
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4
Sprinkle the tops with sugar and bake for 10 to 12 minutes or until golden brown.
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5
Remove and cool completely.
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6
For Strawberry Sauce:
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7
In a medium bowl whisk together sugar, cornstarch and cranberry juice.
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8
In a large skillet combine strawberries with cornstarch mixture.
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9
Stir together and bring to a simmer over medium heat making sure to stir often.
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10
Turn down heat to low and simmer for 5 minutes or until thickened.
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11
Remove from heat and let cool slightly.
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12
For Serving:
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13
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.
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14
To serve, cut each cooled shortcake in half horizontally and place bottoms on serving plates.
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15
Spoon a few tablespoons of the warm strawberry sauce over each of the shortcake bottoms.
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16
Place shortcake tops on fruit.
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17
Spoon on a little more strawberry sauce and top with whipped topping.
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18
All-Purpose Baking Mix:
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19
In the bowl of a food processor combine flour, baking powder and salt.
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20
Pulse for 15 seconds.
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21
Add shortening and pulse until mixture is similar in texture to cornmeal.
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22
If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl.
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23
Cut in the shortening with a fork or pastry blender until mixture is similar in texture to cornmeal.
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24
Use in recipes that call for Bisquick or all-purpose baking mix.
