For a quicker version, buy premade shortcakes and fruit (or ice cream).
- Slice fruit and/or scoop ice cream.
- Place on shortcakes.
- 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:
- Follow the cupcake directions on the cake mix box. After the cupcakes are finished baking, allow them to cool thoroughly.
- 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.
- Combine pudding mix and milk and refrigerate. Allow pudding to chill for 10 minutes.
- Whip whipping cream with vanilla and sugar.
- 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.