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Apple Cream Shortcakes

 Apple Cream Shortcakes
"Here’s a new take on two old favorites—shortcake and apple pie," writes Athena Russell of Florence, South Carolina. The apple flavor makes it an ideal autumn dish.
2 ServingsPrep: 25 min. Bake: 10 min. + cooling

Ingredients

  • 2/3 cup King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cold butter
  • 1/4 cup 2% milk
  • FILLING:
  • 1-1/2 cups thinly sliced peeled tart apples
  • 1/4 cup sugar
  • 2 tablespoons water
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • TOPPING:
  • 1/3 cup heavy whipping cream
  • 1 teaspoon sugar

Directions

  • In a small bowl, combine the flour, sugar, baking powder and salt;
  • cut in butter until crumbly. Stir in milk just until moistened. Turn
  • onto a lightly floured surface; knead gently 3-4 times.
  • Roll out into an oval, about 1/2 in. thick. Using a floured 2-1/2
  • -in. biscuit cutter, cut out two circles. Place 1 in. apart on a
  • baking sheet coated with cooking spray.

2 of 2

Apple Cream Shortcakes (continued)

Directions (continued)

  • Bake at 425° for 10-15 minutes or until lightly browned. Cool on
  • a wire rack.
  • In a small saucepan, combine the filling ingredients; bring to a
  • boil. Reduce heat; simmer, uncovered for 3-4 minutes or until apples
  • are tender and sauce is thickened. Remove from the heat; cool
  • slightly.
  • In a small bowl, beat cream until it begins to thicken. Add sugar;
  • beat until stiff peaks form.
  • To assemble, split shortcakes in half. Place cake bottoms on dessert
  • plates. Top with apple mixture and whipped cream. Replace shortcake
  • tops.
  • Yield: 2 servings.
Nutritional Facts: 1 serving equals 515 calories, 21 g fat (13 g saturated fat), 72 mg cholesterol, 467 mg sodium, 77 g carbohydrate, 3 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.