Your free Online Cookbook

Apricot-Banana Shortcake

Delicious home-made shortcake can't be beat!
8 servings

Print

Email

Recipe ingredients

2 Tbsp. sugar
1 Tbsp. cornstarch
¾ c. unsweetened pineapple juice
1 Tbsp. lemon juice
½ tsp. vanilla
2 c. sliced fresh apricots (8 medium)
2 medium bananas, sliced
2 c. flour
2 Tbsp. sugar
1 Tbsp. baking powder
½ tsp. salt
½ c. butter
1 slightly beaten egg
2/3 c. milk
1 c. Whipping cream
2 Tbsp. sugar
Toasted coconut (optional)

Cooking Steps

For Filling, in saucepan combine 2 tablespoons sugar and cornstarch. Stir in pineapple juice. Cook and stir until thickened and bubbly. Cook an additional 2 minutes. Remove from heat; stir in the lemon juice and vanilla. Fold in apricots and bananas. Set aside to cool.
Stir together flour, 2 tablespoons sugar, baking powder, and salt. Cut in butter till mixture resembles coarse crumbs.
Combine egg and milk; add to flour mixture and stir just until moistened.
Spread dough in a greased 8x1-½-inch round baking pan; build up edges slightly. Bake at 450 °F for 15 to 18 minutes. Cool in pan 10 minutes.
Remove cake from pan. Split into two layers; carefully lift off top layer.
Whip cream and 2 tablespoons sugar just to soft peaks.
Spoon filling and whipped cram between layers and over top.
If desired, sprinkle with toasted coconut. Serve warm.