Praline and Cream Shortcake

Praline and Cream Shortcake

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

Prep Time

25

Minutes

Total Time

1:30

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Drizzle extra caramel topping over plates for a restaurant-fancy finish.
Variation
Add sliced bananas to this hard-to-top dessert for an extra treat.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 650
    • (Calories from Fat 350 ),
  • Total Fat 39 g
    • (Saturated Fat 16 g,),
  • Cholesterol 105 mg;
  • Sodium 430 mg;
  • Total Carbohydrate 70 g
    • (Dietary Fiber 2 g,
  • Protein 7 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.