Almond Oat Strawberry Shortcakes Recipes
LAKE SUPERIOR 4TH OF JULY STRAWBERRY-ALMOND SHORTCAKES
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.
Provided by Beth Dooley
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In medium bowl, mix strawberries and 1/2 cup sugar; set aside.
- 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.
- Bake 10 to 12 minutes or until golden brown.
- 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.
- Split warm shortcakes; place on individual dessert plates. Fill and top with strawberries and whipped cream.
Nutrition Facts : ServingSize 1 Serving
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!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 370, Carbohydrate 64 g, Cholesterol 15 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 34 g, TransFat 1 1/2 g
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