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February Shortcake

Love.Food's picture
This February Shortcake makes a dreamy dessert ! This spongy shortcake topped with banana and whipped toppinng is so easy to make! Try out and tell me if you like it ! Your suggestions for the February Shortcake are welcome !
  Refrigerated buttermilk biscuits/2 packs of 16 ounce each 32 Ounce
  Sifted all purpose flour 1 Cup (16 tbs)
  Firmly packed light brown sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs) (1 Stick)
  Quick thaw frozen mixed fruits 20 Ounce (2 Packages, 10 Ounces Each)
  Firm ripe bananas 2
  Frozen whipped topping 4 1⁄2 Ounce, thawed

Separate biscuits, following label directions.
Place in a single layer in each of two 8 inch round layer cake pans; press together to fill any holes and make an even layer.
Mix flour and brown sugar in a small bowl; cut in butter or margarine until mixture is crumbly.
Sprinkle over biscuit layers.
Bake in very hot oven (450°) for 15 minutes, or until firm and golden.
Cool for 10 minutes in pans on wire racks.
Loosen around edges with a knife; carefully remove from pans.
While layers bake, thaw fruits, following label directions.
Peel bananas; slice; combine with fruits.
Stack biscuit layers, shortcake style, on a serving plate with fruit mixture between and on top.
Spoon part of the whipped topping in center.
Cut shortcake into wedges; serve with remaining whipped topping.

Recipe Summary

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 608 Calories from Fat 129

% Daily Value*

Total Fat 17 g26.5%

Saturated Fat 9.8 g49.2%

Trans Fat 0 g

Cholesterol 30.2 mg10.1%

Sodium 997.5 mg41.6%

Total Carbohydrates 108 g36%

Dietary Fiber 4.8 g19.2%

Sugars 41.9 g

Protein 11 g21.8%

Vitamin A 21.5% Vitamin C 65.4%

Calcium 1.9% Iron 20.6%

*Based on a 2000 Calorie diet

February Shortcake Recipe