Almond Shortcake with Triple-Berry Sauce

Here's a shortcake that's super easy. The batter is just spread and baked in a 13x9-inch pan. The fruit is drenched in a sweet sauce.

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Prep Time 25 min
Total Time 1 hr 50 min
Servings 12

Ingredients

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

Shortcake

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

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Directions

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.