Fruit-filled shortcakes

    Fruit-filled shortcakes

    Recipe photo: Fruit-filled shortcakes
    2

    Fruit-filled shortcakes

    (7)
    35min


    11 people made this

    About this recipe: This is a super simple shortcake recipe to make. The blackcurrant filling can be changed to any fruit filling you desire - the possibilities are endless!

    Ingredients
    Serves: 12 

    • 300g caster sugar
    • 225g margarine
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 250g plain flour
    • 1 (410g) tin blackcurrant fruit filling

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a baking tray.
    2. Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking tray to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon fruit filling in each well.
    3. Bake in preheated oven until top is light brown, about 25 minutes. Cool on tray, and cut into 12 squares.
    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (5)

    by
    13

    I like this recipe a lot and so does the family but the blueberry filling really has no taste once the shortcake is cooled off. I would recommend that you add about 1/4 cup of melted butter and 1/4 cup of sugar to the filling before putting it into the well.  -  30 Sep 2008  (Review from Allrecipes US | Canada)

    by
    7

    Really good, the texture I found was kind of pound-cakey, but a delicious pound cake anyways! I topped it with jam instead of pie filling and it was even better, in my opinion. I will definetly make again ! EDIT- ok the next day they were GROSS not even a 2 star. Maybe I won't make them afterall...  -  12 Dec 2008  (Review from Allrecipes US | Canada)

    by
    5

    Made this using homemade blueberry pie filling instead of the canned kind. Turned out amazingly well and it was SO delicious with a nice scoop of double vanilla ice cream on top while still warm.. keeper!  -  16 Jun 2012  (Review from Allrecipes US | Canada)

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