[recipe] Fruit Shortcake

[bridgetester]

For a quicker version, buy premade shortcakes and fruit (or ice cream).

1. Slice fruit and/or scoop ice cream.
   
2. Place on shortcakes.
   
3. Eat.

1 pint of ice cream/6 shortcakes
Half-gallon/ ? shortcakes

Fruit Shortcake
(Source: Kent Stater)

Ingredients
Cake

1 box white cake mix

1 1/4 cup water

1/3 cup vegetable oil or applesauce

3 eggs

Fruit (Substitute as needed)

5 nectarines

5 plums

1 package raspberries

Other

1 small package vanilla pudding mix

2 cups cold milk

8 oz. whipping cream

Vanilla

Granulated Sugar

Approximate total cost: $10

Unmentioned Utensils

1+ knife for fruit

1 blender

1 cupcake pan

2+ mixing bowls for cupcake batter, fruit, pudding

1+ plate for shortcake

As long as fruit is in season, this delightful dessert will please your taste buds:

1. Follow the cupcake directions on the cake mix box. After the cupcakes are finished baking, allow them to cool thoroughly.
   
   
2. Slice and peel one nectarine and one plum. Put them into blender with 1/5 of the raspberries.
   • Blend with sugar to make syrup.
   • Slice up the rest of the fruit and marinate in a little bit of the syrup while you prepare the rest.
3. Combine pudding mix and milk and refrigerate. Allow pudding to chill for 10 minutes.
   
   
4. Whip whipping cream with vanilla and sugar.
   
   
5. To assemble shortcake, put a cupcake on a plate and break open carefully. Fill crack in cake with pudding.
   
   • Cover cupcake with the marinated fruit and pour syrup over top.
   • Add a dollop of whipped cream.
   • Serve the shortcake right away, or the whipped cream will deflate.
   • If you get distracted after dinner and can’t eat dessert right away, everything will still taste fabulous.