Fruit-filled shortcakes

    Fruit-filled shortcakes

    Recipe photo: Fruit-filled shortcakes

    Fruit-filled shortcakes


    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!

    Serves: 12 

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

    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.
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    Reviews & ratings
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    Reviews in English (5)


    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)


    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)


    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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