Summer Strawberry Shortcakes
2 pkg. (8 oz each) refrigerated crescent dough, divided
2 T Sugar, divided
1/2 C Almonds
1 Qt. fresh Strawberries, hulled
3 T Sugar
2 t Cornstarch
3/4 C Water
1 C fresh Blueberries
Preheat oven to 375 F. Place butter into bowl; microwave on HGH 20-30 seconds or until melted. Unroll 1 pkg. of the crescent dough onto cutting board; pinch perforations to seal. Brush dough with 1 T of the butter; sprinkle with 1 T of the sugar. Roll dough into a log, starting at short end; set aside. Repeat with remaining package of dough, butter and sugar. (Do not roll up dough.) Place log crosswise onto second layer of dough. Roll dough up around log to form a thicker cylinder; seal seams.
Cut cylinder crosswise into 12 equal disks. Coarsely chop almonds. Dip top of each disk into almonds and place almond side up onto large bar pan. Bake 14-16 minutes or until golden brown. Immediately press centers of shortcakes with tart shaper to make 2-in-wide wells; remove to cooling rack.
For sauce, combine sugar, cornstarch and water in saute pan; stur until dissolved. Zest lemon to measure 1 t. zest. Juice lemon to measure 2 T juice. Add zest, juice and blueberries to sugar mixture. Bring to a boil over medium heat; simmer 4 minutes or until sauce develops a deep purple color, stirring occasionally.
To assemble shortcakes, cut strawberries into quarters and divide evenly among wells of shortcakes. Spoon about 2 T blueberry sauce over each shortcake and garnish with lemon slices, if desired. Serve with ice cream, if desired. (12 servings)
Oh yes - just so you appreciate ALL I did to get this photo - the family is getting ready to take a bite - salivating heavily, and I yell, "Stop!!! Everyone stop - don't eat yet." Then I proceeded to get out the camera and start snapping - they all groaned and I heard murmurs of "blog" - yep, they were right!!!