STRAWBERRY-RASPBERRY SHORTCAKES

STRAWBERRY-RASPBERRY SHORTCAKES image

Yield 8 servings

Number Of Ingredients 11

Biscuits:
2 1/4 cups baking mix (such as Bisquick)
1/3 cup yellow cornmeal
1/3 cup plus 2 tsp sugar
1/4 tsp each vanilla and almond extracts
1 1/4 cups heavy whipping cream
2 Tbsp sliced almonds (optional)
2 pt (12 oz each) strawberries, sliced
1/2 pt (6 oz) red raspberries
2 Tbsp sugar
1 qt vanilla ice cream

Steps:

Heat oven to 425 degrees. Have a baking sheet ready. Put baking mix, cornmeal and 1/3 cup sugar in a medium bowl; stir with a whisk to blend. Add extracts to cream; stir into dry ingredients with a rubber spatula just until evenly moistened. Drop 8 mounds dough 2 inches apart on ungreased baking sheet. Press almonds in tops; sprinkle tops with 2 tsp sugar. Bake 14-16 minutes until lightly browned and almonds are toasted. Remove to a wire rack to cool. Meanwhile mix strawberries, raspberries, sugar and 1-2 Tbsp water in a medium bowl. Leave at room temperature about 30 minutes for juices to develop. To serve: Carefully cut biscuits horizontally in half with serrated knife. Place a bottom half on each dessert plate. Using a large spoon or ice cream spade, top with ice cream, then spoon on berries and juice. Replace biscuit tops.