Praline 'n Cream Shortcake

Spring for this less-traditional shortcake. It’s filled with a yummy caramel whipped cream filling.

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( 18 Ratings)

18 Ratings

5 Stars 33%

4 Stars 28%

3 Stars 22%

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1 Stars 17%

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Prep Time 25 min
Total Time 1 hr 30 min
Servings 6

Ingredients

Shortcake

1: cup plus 2 tablespoons Gold Medal® all-purpose flour

1: cup packed brown sugar

1/3: cup shortening

3/4: cup milk

1 1/2: teaspoons baking powder

1: teaspoon vanilla

1/2: teaspoon salt

1: egg

Filling and Topping

1 1/2: cups whipping cream

1/4: cup caramel topping, room temperature

2: tablespoons powdered sugar

1/2: cup chopped pecans

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Directions

1 Heat oven to 350°F. Grease and flour 9-inch round cake pan. In medium bowl, beat all shortcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
2 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 15 minutes.
3 In chilled large bowl, beat whipping cream, caramel topping and powdered sugar with electric mixer on high speed until stiff. Stir in pecans. Split shortcake horizontally. Fill and top shortcake with whipped cream mixture.