Strawberry and Nectarine Shortcakes
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol Vitamin A Vitamin C Calcium Iron Dietary Fiber
12 430 190 21g 620mg 55g 6g 2mg 20% 40% 20% 15% 3g


INGREDIENTS:
4 cups sliced strawberries 3 nectarines, thinly sliced 1/4 cup sugar
4 cups all purpose flour 1/4 cup sugar 2 tablespoons baking powder
1 teaspoon salt 1 cup margarine or butter 1-1/2 cups milk
1 (8-oz) container frozen whipped topping, thawed



1 In large bowl, combine strawberries, nectarines and 1/4 cup sugar; set aside.
2 Meanwhile, heat oven to 425F. Grease two 8-inch round cake pans. Lightly spoon flour into measuring cup; leve off. In large bowl, combine flour, 1/4 cup sugar, baking powder and salt; mix well. Using pastry blender or fork, cut in margarine until consistency of coarse meal. Add milk; stir just until dry ingredients are moistened. Spread dough in greased pans.
3 Bake at 425F. for 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pans.
4 To serve, split warm or cool shortcakes; cut each round into six wedges. Spoon fruit mixture and whipped topping between layers and over top of each shortcake.

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