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Favorite Fruit Shortcake Recipe
|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)|
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 mg
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
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.