adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Almond Shortcake with Triple-Berry Sauce
0 Likes
Prep Time:
25 minutes
Total Time:
1 hour 50 minutes
Easy shortcake baked in a 13x9-inch pan with fruit in sweet sauce.
Ingredients:
  • 3/4 cup sugar
  • 4 teaspoons cornstarch
  • 1 1/2 cups water
  • 4 to 6 drops red food color, if desired
  • 4 cups sliced strawberries
  • 1 1/3 cups raspberries
  • 1 1/3 cups blueberries
  • 2 cups Gold Medal™ all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine
  • 3/4 cup milk
  • 1 teaspoon almond extract
  • 2 eggs, slightly beaten
  • 1 tablespoon sugar
  • 1/2 cup sliced almonds
Instructions:
  • In a 2-quart saucepan, combine 3/4 cup sugar and cornstarch. Add water and food coloring. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil and stir for 1 minute. Remove from heat and let cool for 10 minutes. Gently fold in the berries, then cover and refrigerate until ready to serve.
  • Preheat oven to 450°F. Grease a 13x9x2-inch rectangular pan with shortening. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, and salt. Use a pastry blender or 2 knives to cut in the butter until the mixture resembles fine crumbs. Gently mix in milk, almond extract, and eggs until just combined. Spread the batter in the pan and sprinkle with 1 tablespoon sugar and almonds before baking.
  • Bake the shortcake until it is a light golden brown, for about 10-12 minutes. Let it cool completely for about 1 hour. Serve with Triple-Berry Sauce for a delightful treat.

Similar Recipes