Favorite Fruit Shortcake
|Apricot filling/Banana /blueberry /peach /rhubarb /strawberry filling||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|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.