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Mixed Fruit Shortcakes

 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.
2 ServingsPrep/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 King Arthur Unbleached 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,

2 of 2

Mixed Fruit Shortcakes (continued)

Nutritional Facts: 14 g fat (4 g saturated fat), 3 mg cholesterol, 311 mg sodium, 49 g carbohydrate, 5 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.