Almond Cornmeal Strawberry Shortcakes Recipes

CORNMEAL STRAWBERRY SHORTCAKES

Cornmeal Strawberry Shortcakes image

Give traditional strawberry shortcakes a simple twist with fresh basil leaves and a cornbread-based dough.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 6

Number Of Ingredients 7

Ingredients

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/4 cup butter, melted
1 egg
2 cups sliced fresh strawberries
1/4 cup sugar
2 tablespoons chopped fresh basil leaves
3/4 cup whipping cream

Steps:

Heat oven to 425°F. In medium bowl, stir cornbread mix, melted butter and egg until stiff dough forms. Onto ungreased cookie sheet, drop dough in 6 mounds (about 1/3 cup each).
Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Meanwhile, in small bowl, mix strawberries, 2 tablespoons of the sugar and the basil. Let stand 30 minutes.
In chilled medium bowl, beat whipping cream and remaining 2 tablespoons sugar with electric mixer on high speed until soft peaks form. To serve, split shortcakes. Fill and top with strawberry mixture and whipped cream.

Nutrition Facts : Calories 330, Carbohydrate 36 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 300 mg

LAKE SUPERIOR 4TH OF JULY STRAWBERRY-ALMOND SHORTCAKES

Lake Superior 4th of July Strawberry-Almond Shortcakes image

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

Provided by Beth Dooley

Categories Dessert

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

4 cups sliced fresh strawberries
1/2 cup sugar
2 1/3 cups Original Bisquick™ mix
2/3 cup milk
3 tablespoons sugar
3 tablespoons butter
1 cup whipping cream
1/2 teaspoon almond extract
2 tablespoons sugar

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

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