Praline 'n Cream Shortcake

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

Praline 'n Cream Shortcake

GoldMedalRecipe by GoldMedal

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25 minutes

1 hour 30 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 650
  • 39g
    (Saturated Fat 16g)
  • 105mg
  • 430mg
  • 70g
    (Dietary Fiber 2g)
  • 7g
  • Percent Daily Value*
  • 16%
  • 0%
  • 20%
  • 12%

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • 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.

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

Directions

  1. 1Heat 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. 2Bake 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. 3In 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.

Categories: Course, Desserts, Cakes

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