See what CafeMoms are saying about saving time this holiday season..
Total time: 2.5 hours | Serves: 8-10 | Calories: Itâ€™s a splurge; donâ€™t worry about it!
Preheat oven to 400 degrees. Coat baking sheets with nonstick cooking spray. Mix baking mix, sugar, milk, butter, and almond extract. Let stand for five minutes, and then drop by 1/4 cup fulls. about two inches apart, onto baking sheets. Bake 10-12 minutes or until lightly browned and cooked through.
In a large skillet or sauce pan over medium heat, bring to a simmer the vinegar and remaining granulated sugar. Stir until sugar is dissolved and is a syrupy consistency, about 5-7 minutes. Add strawberries and cook another 1-2 minutes. Mix cornstarch and 2 TBSP water until smooth and stir into strawberry mixture; cook, stirring until thickened. Set aside to cool.
On medium-high speed, beat cream, confectionersâ€™ sugar, and vanilla until soft peaks form. Split shortcakes in half and fill with 1/4 cup strawberry mixture and 1/4 cup whipped cream. Serve immediately.