Strawberry and Nectarine Shortcakes

  • Prep 45 min
  • Total 1 hr 10 min
  • Ingredients 10
  • Servings 12

Ingredients

  • 4 cups sliced strawberries
  • 3 nectarines, thinly sliced
  • 1/4 cup sugar
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup margarine or butter
  • 1 1/2 cups milk
  • 1 container (8 oz) frozen whipped topping, thawed

Steps

  • 1
    In large bowl, combine strawberries, nectarines and 1/4 cup sugar; set aside.
  • 2
    Meanwhile, heat oven to 425°F. Grease two 8-inch round cake pans. In large bowl, combine flour, 1/4 cup sugar, baking powder and salt; mix well. Using pastry blender or fork, cut in margarine until consistency of coarse meal. Add milk; stir just until dry ingredients are moistened. Spread dough in greased pans.
  • 3
    Bake at 425°F. for 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pans.
  • 4
    To serve, split warm or cool shortcakes; cut each round into six wedges. Spoon fruit mixture and whipped topping between layers and over top of each shortcake.

  • To make individual shortcakes, drop the batter into 12 rounds on a greased cookie sheet. Bake at 425°F for 13 to 16 minutes or until golden brown. Split each shortcake or simply top with fruit and topping.

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
7g
33%
Trans Fat
5g
Cholesterol
0mg
0%
Sodium
640mg
27%
Potassium
260mg
7%
Total Carbohydrate
55g
18%
Dietary Fiber
3g
13%
Sugars
18g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
60%
60%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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