Mixed Fruit Shortcakes
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.
SERVINGS
|
2
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
10 min.
|
TOTAL
|
30 min.
|
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 milk
- Whipped cream
DIRECTIONS
In a large bowl, combine the berries, peaches and 2 teaspoons sugar; set aside. In another large 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.