Almond Shortcake with Strawberry-Rhubarb Sauce

A delightful fruit dessert made using Original Bisquick® mix - almond shortcakes served with strawberry-rhubarb sauce and a dollop of whipped cream! A sweet treat!

  • Prep Time 10 min
  • Total Time 50 min
  • Servings 8

Ingredients

Sauce

3
cups cut-up fresh rhubarb (about 1 1/4 lb)
1
cup sugar
1
tablespoon water
2
tablespoons cornstarch
2
tablespoons cold water
1
pint (2 cups) fresh strawberries, sliced

Shortcake

2 3/4
cups Original Bisquick™ mix
3
tablespoons sugar
1/2
cup milk
3
tablespoons butter or margarine, melted
1
to 2 teaspoons milk
1
teaspoon sugar
2
tablespoons slivered almonds
Whipped cream, if desired
  • 1 Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray. In 2-quart saucepan, heat rhubarb, 1 cup sugar and 1 tablespoon water to boiling over medium-high heat. In small bowl, mix cornstarch and 2 tablespoons cold water; stir into rhubarb mixture. Reduce heat to low; simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce about 30 minutes. Stir in strawberries.
  • 2 In medium bowl, stir Bisquick mix, 3 tablespoons sugar, 1/2 cup milk and the butter until soft dough forms. Press in bottom of pan; brush with milk. Sprinkle with 1 teaspoon sugar and the almonds.
  • 3 Bake 15 to 20 minutes or until light golden brown. Remove from pan; cut into wedges. Split wedges horizontally. Fill and top shortcakes with sauce; top with whipped cream.

Expert Tips

If you prefer to make individual shortcakes, decrease the amount of baking mix to 2 1/3 cups and drop the dough into 6 mounds onto ungreased cookie sheet. Bake 11 to 12 minutes or until golden brown. Fill and top with sauce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
15mg
15%;
Sodium
540mg
540%;
Total Carbohydrate
64g
64%
(Dietary Fiber
3g
3%
  Sugars
34g
34%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
25%;
Calcium
20%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.