Shortcake Supreme

Ingredients:

2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, slightly beaten
2/3 cup milk
1/2 cup Parkay Margarine, melted
1 cup Kraft Marshmallow Creme
1 cup heavy cream, whipped
1 teaspoon vanilla
1 1/2 cups peach slices
1 1/2 cups strawberry slices
1/2 cup blueberries

Method:

Combine dry ingredients. Add combined egg, milk and margarine mixing just until moistened. Spread into greased and floured 8 inch layer pan. Bake at 450 degrees, 12 to 15 minutes, or until golden brown. Cool 10 minutes; remove from pan. Cool. Combine marshmallow creme, 2 tablespoons heavy cream and vanilla; mix until well blended. Whip remaining heavy cream until stiff. Fold in marshmallow creme mixture. Split shortcake in half horizontally; fill with half of fruit and marshmallow creme mixture. Top with remaining fruit and marshmallow creme mixture.
Makes 8 to 10 servings.


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