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Almond Shortcake with Strawberry-Rhubarb Sauce

Betty Crocker Kitchens
Updated Jul 30, 2010
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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!

Almond Shortcake with Strawberry-Rhubarb Sauce

  • Prep Time 10 min
  • Total 50 min
  • Servings 8
  • Ingredients 14
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Ingredients

Sauce

  • 3 cups cut-up fresh rhubarb (about 1 1/4 lb)
  • 1 cup sugar
  • 1 tablespoon water
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 pint (2 cups) fresh strawberries, sliced

Shortcake

  • 2 3/4 cups Original Bisquick™ mix
  • 3 tablespoons sugar
  • 1/2 cup milk
  • 3 tablespoons butter or margarine, melted
  • 1 to 2 teaspoons milk
  • 1 teaspoon sugar
  • 2 tablespoons slivered almonds
  • Whipped cream, if desired

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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

370 Calories
11g Total Fat
5g Protein
64g Total Carbohydrate
34g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4 1/2g
23%
Trans Fat
1 1/2g
Cholesterol
15mg
4%
Sodium
540mg
23%
Potassium
270mg
8%
Total Carbohydrate
64g
21%
Dietary Fiber
3g
11%
Sugars
34g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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