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    Fruit Shortcake Variations


    Source of Recipe


    Ari Rapkin

    List of Ingredients




    6 cups fresh sliced strawberries
    1/4 cup + 4 tbl. sugar, divided
    2 cups flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 cup butter
    1 beaten egg
    2/3 cup milk
    1 cup whipping cream

    Recipe



    Stir together strawberries and 1/4 c sugar. Set aside. For shortcake, thoroughly stir together flour, 2 Tbsp sugar, baking powder, and salt. Cut in 1/2 c butter or margarine until mixture resembles coarse crumbs. Combine beaten egg and milk. Add all at once to dry ingredients and stir just to moisten. Spread dough in a greased 8x1 1/2-inch round pan, building up edges slightly. Bake at 450¼F for 15 to 18 minutes. Cool in pan 10 minutes. Remove from pan. Split into 2 layers. Remove top layer carefully. Whip cream with 2 Tbsp sugar just to soft peaks. Spoon berries and whipped cream between layers and over top. Serve warm.

    Blueberry Shortcake: Mash 2 c blueberries and stir in 1/4 sugar. Stir in 2 c whole blueberries. Otherwise proceed as above. Peach Shortcake: Stir together 4 c peeled sliced peaches and 1/3 c sugar. Alternatively, use Peach Sauce as filling. Otherwise proceed as above.

 

 

 

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