Strawberry-Raspberry Shortcakes Recipe

Name: Strawberry-Raspberry Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
3
Bake 14-16 minutes until lightly browned and almonds are toasted. Remove to a wire rack to cool.
4
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.
5
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.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Biscuits:, 2 1/4 cups baking mix (such as Bisquick), 1/3 cup yellow cornmeal, 1/3 cup plus 2 tsp sugar, and more.

Yes, Strawberry-Raspberry Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry-Raspberry Shortcakes

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