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Almond Shortcakes with Strawberry-Rhubarb Sauce

Almond Shortcakes with Strawberry-Rhubarb Sauce

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!



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


  • 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


  1. Heat oven to 425 degrees F. Spray 9-inch round cake pan with cooking spray.
  2. In 2-quart saucepan, heat rhubarb, 1 cup sugar and 1 tablespoon water to boiling over medium-high heat.
  3. 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.
  4. Cool sauce about 30 minutes.
  5. Stir in strawberries.
  6. 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.
  7. Bake 15 to 20 minutes or until light golden brown.
  8. Remove from pan; cut into wedges. Split wedges horizontally.
  9. Fill and top shortcakes with sauce; top with whipped cream.

Prep time 10 Min | Total time 50 Min | Servings 8

If you prefer to make individual shortcakes, decrease the amount of baking mix to 2 1/3 cups and drop the dough into 6 mounds onto ungreased cookie sheet. Bake 11 to 12 minutes or until golden brown. Fill and top with sauce.

Nutrition Information: 1 Serving (1 Serving) Calories 370 Calories from Fat 100) Total Fat 11g (Saturated Fat 4 1/2g Trans Fat 1 1/2g) Cholesterol 15mg; Sodium 540mg Total Carbohydrate 64g (Dietary Fiber 3g Sugars 34g) Protein 5g

Percent Daily Value*: Vitamin A 4.00%; Vitamin C 25.00%; Calcium 20.00%; Iron 8.00%

Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 2 Fat

Carbohydrate Choices: 4

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): Betty Crocker