In this dessert recipe, the currant-studded shortcake is baked and then topped with warm fruit and whipped topping.

Source: Midwest Living


Recipe Summary

25 mins
15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Lightly grease an 8x8x2-inch square baking pan. Set aside.

For shortcake:
  • In a large bowl, combine flour, the granulated sugar, baking powder, cinnamon, baking soda and salt. Using a pastry blender, cut in the 1/2 cup butter till mixture resembles coarse crumbs. Stir in currants. Combine milk, sour cream and egg; add to flour mixture. Stir just to moisten. Spread the dough in prepared pan. Bake in a 450° oven for 15 to 20 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan.

Meanwhile, prepare the topping:
  • In a large skillet, melt the 2 tablespoons butter over medium heat; stir in the brown sugar and nutmeg till combined. Add pears. Cook, uncovered, for 5 minutes, stirring occasionally. Add cranberries. Cook, uncovered, for 3 minutes more or till cranberries pop. Remove from heat. Let stand for 5 minutes.

  • Serve the shortcake warm topped with fruit mixture and whipped dessert topping. Makes 6 to 8 servings.

Nutrition Facts

558 calories; fat 27g; cholesterol 96mg; saturated fat 17g; carbohydrates 76g; insoluble fiber 5g; protein 7g; vitamin a 923.2IU; vitamin c 5.3mg; sodium 528mg; calcium 171.6mg; iron 3.1mg.