Shortcakes with Warm Strawberry Sauce

Ingredients

• 3 tablespoons double-acting baking powder 
• 3 tablespoons butter melted
• 2 tablespoons cornstarch 
• 0.3 cup 1/4 cup dried cranberry (juice sweetened if possible) 
• 0.8 cup 1/4 cup dried cranberry (juice sweetened if possible) 
• 6 cups flour all-purpose
• 1 cup cup heavy whipping cream 
• 3 tablespoons powdered sugar 
• 1 tablespoon salt 
• 0.8 cup shortening 
• 16 ounce strawberries fresh frozen canned (you can use if in season)
• 0.8 cup sugar 
• 1 tablespoon sugar 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• baking paper
• oven
• whisk
• mixing bowl
• blender
• hand mixer

Directions

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2. 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.
3. Sprinkle the tops with sugar and bake for 10 to 12 minutes or until golden brown.
4. Remove and cool completely.
5. 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.
6. Remove from heat and let cool slightly.
7. 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.
8. 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.
9. Place shortcake tops on fruit. Spoon on a little more strawberry sauce and top with whipped topping.
10. In the bowl of a food processor combine flour, baking powder and salt. Pulse for 15 seconds.
11. 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.
12. Cut in the shortening with a fork or pastry blender until mixture is similar in texture to cornmeal.
13. Use in recipes that call for Bisquick or all-purpose baking mix.