Best Sandras Shortcake Recipes

SUNSET SHORTCAKE

Steps:

• In a bowl, stir together strawberries, pineapple, and marmalade; set aside.
• Slice thawed pound cake into 16 slices. Spread half of the slices with cream cheese. Set on serving plate. Spoon half of strawberry mixture over pound cake slices. Top with remaining pound cake slices and strawberry mixture.
• Serve garnished with whipped cream and a sprig of mint.

SHORTCAKES WITH WARM STRAWBERRY SAUCE

Steps:

• For Biscuits:
• Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
• Stir together baking mix, melted butter and cranberry juice in a large bowl, until a soft dough forms. Drop in 4 even mounds onto the baking sheet. Sprinkle the tops with sugar and bake for 10 to 12 minutes or until golden brown. Remove and cool completely.
• For Strawberry Sauce:
• In a medium bowl whisk together sugar, cornstarch and cranberry juice. In a large skillet combine strawberries with cornstarch mixture. Stir together and bring to a simmer over medium heat making sure to stir often. Turn down heat to low and simmer for 5 minutes or until thickened. Remove from heat and let cool slightly.
• For Serving:
• In a large mixing bowl that has been chilled, combine the heavy cream and powdered sugar and beat with a hand mixer until soft peaks form.
• To serve, cut each cooled shortcake in half horizontally and place bottoms on serving plates. Spoon a few tablespoons of the warm strawberry sauce over each of the shortcake bottoms. Place shortcake tops on fruit. Spoon on a little more strawberry sauce and top with whipped topping.
• In the bowl of a food processor combine flour, baking powder and salt. Pulse for 15 seconds. Add shortening and pulse until mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until mixture is similar in texture to cornmeal.
• Use in recipes that call for Bisquick or all-purpose baking mix.

PEACHES AND CREAM SKILLET SHORTCAKE

Steps:

• Preheat oven to 350 degrees F
• In a medium bowl, combined thawed peaches, brown sugar, 1 teaspoon cinnamon, vanilla extract and cornstarch, mix well to coat all of the peaches. Pour mixture into a cast iron skillet that has been coated in nonstick spray. Randomly place tablespoon size dollops of cream cheese on top of the peaches.
• In a small bowl, combine the sugar and the remaining cinnamon. Remove biscuits from the can and separate. Dredge each biscuit in the cinnamon-sugar mixture and set aside.
• Arrange biscuits over peaches. Place skillet in oven and bake for 20 to 25 minutes or until biscuits are brown and filling is bubbly. Remove from oven; cool slightly.

RACIN' RASPBERRY SHORTCAKE

Steps:

• Combine raspberries, sugar, liqueur and orange juice concentrate in a bowl and combine with rubber spatula. Transfer to medium saucepan.
• Place saucepan on the side burner of a propane grill, heat mixture on medium heat. Let simmer for 5 to 7 minutes to make compote.
• Combine the orange extract and whipped topping and set aside.
• On a serving platter, place 1 shortbread cookie face up, top with a spoonful of raspberry compote, a dollop of whipped topping, and place a second cookie (or other half of shortbread biscuit) on top. Garnish with a dollop of whipped topping, several raspberries and orange zest.

SKILLET STRAWBERRY SHORTCAKE

Steps:

• In a medium bowl, combined thawed strawberries, 1/2 cup of the sugar and orange liqueur. Let stand for 1 hour to allow flavors to blend, stirring occasionally.
• Preheat grill to medium-high heat.
• In a small bowl, combine the remaining 1/4 sugar and the cinnamon. Remove biscuits from the can and separate. Roll each biscuit in the cinnamon-sugar mixture.
• Coat a cast iron skillet with butter or cooking spray. Add strawberry-sugar mixture. Arrange biscuits over strawberries. Place skillet on grill. Cover grill and bake for 15 to 20 minutes or until bubbly. Remove from grill; cool slightly.