Lake Superior 4th of July Strawberry-Almond Shortcakes

  • Prep 30 min
  • Total 30 min
  • Servings 6

Ingredients

Strawberries

  • 4 cups sliced fresh strawberries
  • 1/2 cup sugar

Shortcakes

Whipped Cream

  • 1 cup whipping cream
  • 1/2 teaspoon almond extract
  • 2 tablespoons sugar

Steps

  • 1
    In medium bowl, mix strawberries and 1/2 cup sugar; set aside.
  • 2
    Heat oven to 425°F. In another medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
  • 3
    Bake 10 to 12 minutes or until golden brown.
  • 4
    While shortcakes are baking, in third medium bowl, beat cream with electric mixer on high speed until soft peaks form. Beat in almond extract and 2 tablespoons sugar.
  • 5
    Split warm shortcakes; place on individual dessert plates. Fill and top with strawberries and whipped cream.

  • Vary the fruit, using raspberries or blueberries instead of the strawberries.
  • Vary the extract to flavor the whipped cream; try vanilla, lemon extract or orange extract.
  • Add a few toasted almonds as a garnish for some crunch.

Nutrition Facts are not available for this recipe
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