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Strawberry and Nectarine Shortcakes

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Strawberry and Nectarine Shortcakes
  • Prep 45 min
  • Total 1 hr 10 min
  • Ingredients 10
  • Servings 12
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You can’t miss with this classic! Homemade cake, stacked with fruit and whipped cream, is a delightful dessert.
Updated Dec 2, 2009

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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 Information

430 Calories, 20g Total Fat, 7g Protein, 55g Total Carbohydrate, 18g Sugars

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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