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February Shortcake Recipe
|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|
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 mg
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
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 (450Â°) 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.