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Favorite Fruit Shortcake

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Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian

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