Praline and Cream Shortcake

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

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

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

  • 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.

Expert Tips

Drizzle extra caramel topping over plates for a restaurant-fancy finish.

Add sliced bananas to this hard-to-top dessert for an extra treat.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
650
(
Calories from Fat
350 ),
% Daily Value
Total Fat
39 g
39 %
(Saturated Fat
16 g,
16 %
),
Cholesterol
105 mg
105 %;
Sodium
430 mg
430 %;
Total Carbohydrate
70 g
70 %
(Dietary Fiber
2 g
2 %
),
Protein
7 g
7 %
;
% Daily Value*:
Vitamin A
16%;
Vitamin C
0%;
Calcium
20%;
Iron
12%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.