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Favorite Fruit Shortcake

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  Apricot filling/Banana /blueberry /peach /rhubarb /strawberry filling 1 Cup (16 tbs)
  All purpose flour 2 Cup (32 tbs)
  Sugar 2 Tablespoon
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Beaten eggs 1
  Milk 2⁄3 Cup (10.67 tbs)
  Butter/Margarine 3 Tablespoon, softened (optional)
  Whipping cream 1 Cup (16 tbs)

Prepare desired filling; set aside.
Stir together flour, 2 tablespoons sugar, baking powder, and salt.
Cut in 1/2 cup butter or margarine till mixture resembles coarse crumbs.
Combine beaten egg and milk; add all at once to flour mixture.
Stir just to moisten.
Spread dough in greased 8x1 1/2-inch round baking pan; build up edges slightly.
Bake in 450° oven for 15 to 18 minutes (do not overbake).
Cool in pan for 10 minutes.
Remove from pan.
Split into two layers; carefully lift off top layer.
If desired, spread bottom layer with softened butter or margarine.
Whip cream with 2 tablespoons sugar till stiff peaks form.
Assemble cake by alternating layers of cake, filling, and whipped cream.
If desired, sprinkle with toasted coconut.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3650 Calories from Fat 1948

% Daily Value*

Total Fat 220 g337.9%

Saturated Fat 138.7 g693.4%

Trans Fat 0 g

Cholesterol 896.6 mg298.9%

Sodium 2504 mg104.3%

Total Carbohydrates 358 g119.5%

Dietary Fiber 6.8 g27.1%

Sugars 118.4 g

Protein 38 g76.6%

Vitamin A 126.3% Vitamin C

Calcium 151% Iron 92.6%

*Based on a 2000 Calorie diet

Favorite Fruit Shortcake Recipe