All the glorious goodness of fruits come together in a sweet syrupy treat for kids and adults alike.
¼ cup sugar
1 tbsp cornstarch, dissolved in reserved syrup
1 tsp grated lemon zest
Cake:
2 cups all-purpose flour
1 tbsp double acting baking powder
½ tsp fine salt
3 tbsp packed brown sugar
2 tsp sugar
½ cup cold unsalted butter, cut into bits
⅔ cup milk
2 tbsp butter, melted
Topping:
1 pack (250 mL) all-purpose cream, chilled
2 tbsp confectioner’s sugar
3 tbsp sour cream
PROCEDURE:
1. Preheat oven at 425F. Grease a 9” round pan or cookie sheet . Sift together flour, baking powder and salt. Add sugars and butter. Blend using fork, until it resembles coarse meal.
2. Add milk and mix just to combine. Spread on pan. Bake for 10 minutes. Cool on wire rack for 5 minutes. Split shortcake horizontally and spread both cut surfaces with butter. Or if using cookie sheet, cut into desired shape. Set aside.
3. Heat cornstarch until thick. Add sugar and Fruit Cocktail. Heat for 2 minutes. Let cool then add lemon zest. Set aside.
Topping:
Whip cream with sugar until fluffy. Add sour cream. Whip few minutes more.
Spread cream over bottom half and top of cake. Spread fruit cocktail mixture on both cakes, then assemble. Slice and serve.
Makes 12 servings. :)
