Ingredients
3/4
cup sugar
4
teaspoons cornstarch
1 1/2
cups water
4
to 6 drops red food color, if desired
4
cups sliced strawberries
1 1/3
cups raspberries
1 1/3
cups blueberries
2
cups Gold Medal™ all-purpose flour
1/2
cup sugar
3
teaspoons baking powder
1/2
teaspoon salt
1/2
cup butter or margarine
3/4
cup milk
1
teaspoon almond extract
2
eggs, slightly beaten
1
tablespoon sugar
1/2
cup sliced almonds
Preparation
In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Stir in water and food color. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; cool 10 minutes. Stir in berries. Cover and refrigerate until serving.
Heat oven to 450°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk, almond extract and eggs just until blended. Spread in pan. Sprinkle with 1 tablespoon sugar and the almonds.
Bake shortcake 10 to 12 minutes or until light golden brown. Cool completely, about 1 hour. Serve with Triple-Berry Sauce.
