Strawberry-Raspberry Shortcakes

• Biscuits:
• 2 1/4 cups baking mix (such as Bisquick)
• 1/3 cup yellow cornmeal
• 1/3 cup plus 2 tsp sugar
• 1/4 tsp each vanilla and almond extracts
• 1 1/4 cups heavy whipping cream
• 2 Tbsp sliced almonds (optional)
• 2 pt (12 oz each) strawberries, sliced
• 1/2 pt (6 oz) red raspberries
• 2 Tbsp sugar
• 1 qt vanilla ice cream

1. Heat oven to 425 degrees. Have a baking sheet ready.
2. Put baking mix, cornmeal and 1/3 cup sugar in a medium bowl; stir with a whisk to blend. Add extracts to cream; stir into dry ingredients with a rubber spatula just until evenly moistened. Drop 8 mounds dough 2 inches apart on ungreased baking sheet. Press almonds in tops; sprinkle tops with 2 tsp sugar.
3. Bake 14-16 minutes until lightly browned and almonds are toasted. Remove to a wire rack to cool.
4. Meanwhile mix strawberries, raspberries, sugar and 1-2 Tbsp water in a medium bowl. Leave at room temperature about 30 minutes for juices to develop.
5. To serve: Carefully cut biscuits horizontally in half with serrated knife. Place a bottom half on each dessert plate. Using a large spoon or ice cream spade, top with ice cream, then spoon on berries and juice. Replace biscuit tops.

baking mix, yellow cornmeal, sugar, vanilla, heavy whipping cream, almonds, strawberries, red raspberries, sugar, vanilla ice cream

Taken from www.epicurious.com/recipes/member/views/strawberry-raspberry-shortcakes-51347871 (may not work)