In honor of President’s Day, I’m going red, white and blue…in the kitchen! Don’t wait until a July 4th BBQ to try out this Almond Shortcake recipe- it’s too delicious (and don’t you think we could all use a taste of summer?). I just love the subtle almond flavor in the shortcake and the natural sweetness of the berries.
Did you know that today is also a celebration of George Washington’s birthday? The patriotic colors of the berries and shortcake are sure to honor our first president’s spirit. And if you’re having a hard time finding fresh blueberries or strawberries, thaw out frozen berries and use instead. Happy President’s Day, everyone!
What you’ll need…
For the shortcake:
3-1/2 cups Bisquick
3/4 cup milk
1/4 cup sugar, plus more for sprinkling
4 tablespoons butter, melted
2 tablespoons almond extract
1/4 cup almond slices, plus more for sprinkling
For the filling:
1 pint strawberries, hulled and sliced
1 pint blueberries,
3 tablespoons sugar
Juice of 1 lemon
1-1/2 cups Cool Whip
1. Preheat oven to 425 degrees.
2. Stir all the ingredients for the shortcakes together.
3. Turn out dough onto a lightly floured surface and knead a few times til it comes together.
4. Using a floured rolling pin, roll dough out to a 1-inch thickness and then cut out 2-1/2 inch rounds with a cookie cutter*.
5. Place cakes on an ungreased cookie sheet 1 inch apart. Sprinkle with sliced almonds and sugar. Bake for 15 minutes, or until shortcakes are golden on top and light brown on the bottom.
6. Let cool.
7. To serve, slice the shortcakes in half horizontally and spoon on a layer of Cool Whip and a layer of filling. Replace the top of the shortcake and finish the top with more Cool Whip and filling.
*Hint: Instead of a cookie cutter, use an empty clean soup can to cut out the rounds.
Here’s another family favorite you can try this President’s Day: the Patriotic Layer Cake with JELL-O, Cool Whip and cream cheese!