You are here

Fruit Shortcake

Mormon.Cook's picture
  Egg 1
  Milk 2⁄3 Cup (10.67 tbs)
  Biscuit mix 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Whipped cream 1 Cup (16 tbs)

Combine egg and milk. Add biscuit mix, sugar, and butter, and stir to blend well. Should be a soft, sticky dough. Add a little more milk, if needed. Pour into a well-greased fluted Mary Ann or flan pan, or into a 9-inch cake pan, and bake about 25 minutes or until lightly browned. Slice the 9-inch layer horizontally. Fill with fresh fruit, strawberries, raspberries, or sliced peaches, or use 1 can of pie filling. Top with whipped cream. Shortcake is always best when baked at the last minute, then filled and served while it is still warm. Individual Shortcakes: Reduce milk slightly so that you can knead the dough lightly on a floured board. Roll or pat to about 1/2 inch thickness and cut with a 2-inch cookie cutter. Bake 10 to 15 minutes, or until lightly browned. Slice horizontally, adding crushed fruit and whipped cream between and on top.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 256 Calories from Fat 127

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 9.1 g45.5%

Trans Fat 0 g

Cholesterol 77.8 mg25.9%

Sodium 72.8 mg3%

Total Carbohydrates 28 g9.4%

Dietary Fiber 0.96 g3.8%

Sugars 10.9 g

Protein 1 g2.8%

Vitamin A 2.9% Vitamin C

Calcium 10% Iron 6%

*Based on a 2000 Calorie diet

Fruit Shortcake Recipe