Mixed Fruit Shortcakes Recipe

4 1 3
Mixed Fruit Shortcakes Recipe
Mixed Fruit Shortcakes Recipe photo by Taste of Home
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Mixed Fruit Shortcakes Recipe

Read Reviews
4 1 3
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This delightful downsized recipe makes just two biscuit-like shortcakes. Fill them with fresh fruit of your choice and top with whipped cream for an impressive dinner finale. —Sue Ross, Casa Grande, Arizona
Featured In: Summer Fruit Desserts
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 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 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 lightly packed 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Gently 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; spread whipped cream over fruit or on the shortcake tops. Yield: 2 servings.
Originally published as Mixed Fruit Shortcakes in Taste of Home August/September 2005, p57

Nutritional Facts

1 each: 329 calories, 13g fat (3g saturated fat), 2mg cholesterol, 311mg sodium, 48g carbohydrate (20g sugars, 5g fiber), 5g protein.

  • 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
  1. 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 lightly packed 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Gently flatten into 2-1/2-in. circles. Sprinkle with remaining sugar.
  2. 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; spread whipped cream over fruit or on the shortcake tops. Yield: 2 servings.
Originally published as Mixed Fruit Shortcakes in Taste of Home August/September 2005, p57

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MY REVIEW
hesagoodman User ID: 5608107 63237
Reviewed Apr. 15, 2011

"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!"

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