Shortcake isn’t just for strawberries! Fill these ginger-scented shortcake layers with blueberries, apples, nectarines, or pears.
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 cup butter
1 egg, beaten
1 tablespoon grated fresh ginger*
3 tablespoons butter
3 cups thinly sliced cooking apples, nectarines, and/or pears
3 tablespoons brown sugar
1/4 teaspoon ground nutmeg
1 cup fresh blueberries
1/2 (8 ounce) tub frozen whipped nondairy dessert topping, thawed
- Preheat oven to 450 degrees F.
- In a large bowl combine flour, granulated sugar, and baking powder. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Combine egg, LACTAID® Reduced Fat 2% Milk, and ginger; add to flour mixture. Stir just to moisten. Spread in a greased 8 X 1 1/2-inch round baking pan. Bake in 450 degree F oven for 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove shortcake from pan; cool on a wire rack. Split the shortcake into 2 layers.
- In a large skillet melt the 3 tablespoons butter over medium heat. Add apples, nectarines, and/or pears. Cook for 2 to 5 minutes or until almost tender. Stir in brown sugar and nutmeg. Cook for 1 to 3 minutes more or until fruit is tender and the liquid is reduced. Stir in blueberries. Cool completely.
- Place the bottom cake layer on a serving plate. Spoon about two-thirds of the fruit mixture and the whipped topping over cake. Top with second cake layer and remaining fruit mixture.
*If fresh ginger is not available, substitute with 1 teaspoon of ground ginger.
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