Shortcake Made Simple

Memphis, Tenn. (March 2009) – As we all begin to thaw from the cold winter, our palates start to crave refreshing foods like true Southern shortcake. Fresh fruits coming into season like strawberries, peaches and blueberries make these shortcake recipes classic seasonal desserts, easily made in minutes and sure to impress friends and family with their presentation.

"Traditional Southern shortcake is much like a sweet biscuit often made with butter, eggs and cream. We’ve taken the classic and simplified it by using a stir and drop method that is easy for anyone to make," said Dede Fuson, baking expert. "And of course, the sign of true Southern shortcake is using 100% soft wheat White Lily® flour. Nothing quite compares to the tender biscuit shortcake you’ll get from using our flour."

With a few extra special touches, the Strawberries and Cream Shortcake Parfait transforms into a dazzling dessert when presented in a parfait glass. Dough is dropped by teaspoonfuls to make mini-shortcakes, layered with fruit and whipped cream to create a mouth-watering elegant treat ready for friends and family to enjoy.

Almond Peach Shortcake is a delectably delicious variation on the shortcake theme. Made with toasted almonds and almond extract, the dough is easy to stir up and drop onto a cookie sheet. In just a few minutes, you will have perfect almond shortcakes to split and fill with peaches and whipped cream.

Just before preparing shortcake, toss the cut fruit with sugar to sweeten and bring out the juices. By the time the shortcake comes out of the oven, the fruit will be sweet and juicy– just right for this Southern delicacy. And don't scrimp on the whipped cream. The real thing takes only minutes to whip up, and the flavor is definitely worth it.


Strawberries and Cream Shortcake Parfait

Shortcake
Crisco® No-Stick Cooking Spray
2 cups White Lily® Self-Rising Flour
3 tablespoons sugar
1 large egg, lightly beaten
1/3 cup milk
1/4 cup butter, melted

Topping
1 cup heavy cream whipped with 1 tablespoon sugar
4 cups sliced strawberries, sweetened to taste

  1. Heat oven to 400° F. Spray baking sheet with no-stick cooking spray.
  2. Combine flour and sugar in a medium bowl. Blend together egg, milk and melted butter in small bowl. Add to dry ingredients; stir until moistened. Drop by teaspoonfuls onto prepared baking sheet.
  3. Bake 8 to 10 minutes or until golden brown.
  4. Layer into parfait glasses beginning with 2 tablespoons of strawberries, 2 shortcakes and whipped cream; repeat. Top with whipped cream.

8 servings


Almond Peach Shortcake

Shortcake
Crisco® Original No-Stick Cooking Spray
2 cups White Lily® Self-Rising Flour
1/4 cup sugar
1/2 cup slivered almonds, toasted* and chopped
1/4 cup butter, melted
1/3 cup heavy cream
1 large egg
1/2 teaspoon almond extract


Topping
4 cups peeled, sliced peaches, sweetened
1 cup heavy cream whipped with 1 tablespoon sugar

  1. Heat oven to 425° F. Spray baking sheet with no-stick cooking spray.
  2. Reserve 2 tablespoons almonds. Combine flour, sugar and remaining almonds in a large bowl.
  3. Whisk together 1/3 cup cream, egg and melted butter in small bowl. Stir into flour mixture to make dough.
  4. Form into 8 individual mounds using 2 spoons or hands; place 2 to 3 inches apart on prepared baking sheet.
  5. Bake 10 to 12 minutes or until golden brown.
  6. Split shortcakes in half; place on individual serving plates. Fill and top with peaches and whipped cream. Sprinkle with reserved toasted almonds.

* Toasted almonds: Place almonds in a single layer on an ungreased baking sheet. Bake at 350° F. for 10 to 15 minutes stirring occasionally until golden brown.

8 servings

Crisco is a trademark of The J.M. Smucker Company.

Media Contacts

Courtney Eller
615.780.3336
Courtney.Eller@dvl.com

Dana Reece
615.780.3340
Dana.Reece@dvl.com

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