Almond Shortcake with Triple-Berry Sauce

 

3/4

cup sugar

4

teaspoons cornstarch

1 1/2

cups water

4

to 6 drops red food color, if desired

4

cups sliced strawberries

1 1/3

cups raspberries

1 1/3

cups blueberries

2

cups Gold Medal® all-purpose flour

1/2

cup sugar

3

teaspoons baking powder

1/2

teaspoon salt

1/2

cup butter or margarine

3/4

cup milk

1

teaspoon almond extract

2

eggs, slightly beaten

1

tablespoon sugar

1/2

cup sliced almonds

• 1 In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Stir in water and food color. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; cool 10 minutes. Stir in berries. Cover and refrigerate until serving.
• 2 Heat oven to 450°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk, almond extract and eggs just until blended. Spread in pan. Sprinkle with 1 tablespoon sugar and the almonds.
• 3 Bake shortcake 10 to 12 minutes or until light golden brown. Cool completely, about 1 hour. Serve with Triple-Berry Sauce.