Fruit Shortcake Recipe



Fruit Shortcake Recipe


  • ¼ cup Sugar
  • 1 tbsp Cornstarch dissolved in reserved syrup
  • 1 tsp Lemon Zest grated
  • 2 cups All-Purpose Flour for cake
  • 1 tbsp Baking Powder double acting, for cake
  • ½ tsp Iodized Fine Salt for cake
  • 3 tbsp Brown Sugar for cake
  • 2 tsp Sugar for cake
  • ½ cup Unsalted Butter cold, cut into bits, for cake
  • cup Milk for cake
  • 2 tbsp Unsalted Butter melted, for cake
  • 1 pack 250 ml All-Purpose Cream (chilled, for topping)
  • 2 tbsp Confectioner’s Sugar for topping
  • 3 tbsp Sour Cream for topping
  • 1 can 832 grams Del Monte Fiesta Fruit Cocktail (drained, reserve 2 tbsp syrup)


  • Preheat oven at 425ºF. Grease a 9” round pan or cookie sheet. Sift together flour, baking powder and salt. Add sugars and butter. Blend using fork, until it resembles coarse meal.
  • Add milk and mix just to combine. Spread on pan. Bake for 10 minutes. Cool on wire rack for 5 minutes. Split shortcake horizontally and spread both cut surfaces with butter. Or if using cookie sheet, cut into desired shape. Set aside.
  • Heat cornstarch until thicken. Add sugar and DEL MONTE Fiesta Fruit Cocktail. Heat for 2 minutes. Let cool then add lemon zest. Set aside.
  • Topping:
  • Whip cream with sugar until fluffy. Add sour cream. Whip few minutes more.
  • Spread cream over bottom half and top of cake. Spread fruit cocktail mixture on both cakes, and then assemble. Slice and serve.
  • Makes 12 servings

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One Response

  1. sheyla jumapit March 28, 2015