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Mixed Fruit Shortcakes Recipe

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Field editor Sue Ross of Casa Grande, Arizona shares this delightful downsized recipe that makes just two biscuit-like shortcakes. Fill them with fresh fruit of your choice and top with whipped cream for an impressive dinner finale.

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Mixed Fruit Shortcakes Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

20 10 30

Ingredients

1 cup mixed fresh berries
1/2 cup sliced fresh peaches or nectarines
4 teaspoons sugar, divided
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons shortening
3 tablespoons 2% milk
Whipped cream

Directions

In a small bowl, combine the berries, peaches and 2 teaspoons sugar; set aside. In another bowl, combine the flour, baking powder and salt; cut in shortening until mixture is crumbly. Stir in milk just until moistened. Drop by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Flatten into 2-1/2-in. circles. Sprinkle with remaining sugar.
Bake at 425° for 10-12 minutes or until golden brown. Remove to a wire rack to cool. Split shortcakes in half horizontally. Spoon fruit onto bottoms; replace tops. Garnish with whipped cream. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 336 calories, 14 g fat (4 g saturated fat), 3 mg cholesterol, 311 mg sodium, 49 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Mixed Fruit Shortcakes in Taste of Home August/September 2005, p57

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Mixed Fruit Shortcakes (1)

Mixed Fruit Shortcakes

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Reviewed on Apr. 15, 2011 by hesagoodman

Very tasty, extremely easy! I replaced the recipe's fruit with a bowl of blueberries and cut up strawberries; the tartness of those fruits contrasted very well with the sweetness of the biscuit and whipped cream. The dough was extremely dry and crumbly, so I added a very little milk and molded them with my hands. Perfect dessert for two!