- Prep. Time: n/a
- Cooking Time: 17-19min.
- Ready In: n/a
Step 1: Shortcakes:
- 2 cups all-purpose flour
- 2 1/2 Tbsp SACO Cultured Buttermilk Blend
- 1/3 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/3 cup margarine
- 2/3 cup water
- 1 egg white, slightly beaten
Preheat oven to 375°F. Combine flour, Saco Cultured Buttermilk Blend, sugar, baking powder and salt in a medium bowl. Remove 1/4 cup of mixture; set aside. Cut in margarine just until mixture resembles coarse crumbs. Add water; stir just until dough clings together. Turn onto cutting board sprinkled with some of the remaining reserved flour mixture. Knead gently 8-10 times adding remaining flour mixture. Roll dough to 1/2 inch thickness. Cut with flower or any other decorative cutter; brush with egg white. Bake 17-19 minutes or until golden brown. Cool completely.
Step 2: Filling:
- 1 cup strawberries, sliced
- 1 Tbsp sugar
- 3.4 oz instant banana pudding
- 2 cups milk
- 8 oz can pineapple tidbits
- 1/4 cup roasted almonds, chopped
- 8 oz Cool Whip
- 8 Maraschino cherries
- 1/2 cup SACO Chocolate CHUNKS, chopped
Toss sliced strawberries in sugar; let stand 30 minutes. Whisk banana pudding mix with milk for two minutes; set aside. Add drained pineapple to banana pudding. Split shortcakes. Spread half of the banana pudding mixture, add sliced strawberries; then top with remaining banana pudding. Top with shortcake top. Add Cool Whip, Saco Foods Chocolate Chunks, roasted almonds and a cherry.
This Recipe Yields: 8 servings.
|Calories from Fat||174|
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By Administrator, Madison, WI In Shortcakes,