Praline ‘n Cream Shortcake is a delightful dessert that combines a moist, sweet shortcake with a rich, creamy filling. With its layers of whipped cream and caramel, it’s the perfect treat for any occasion. Get ready to impress your friends and family with the scrumptious recipe.
If you’re looking for substitutes, you could swap the shortening with butter for a different flavor, though it might alter the texture slightly. For a lighter option, you can use a low-fat milk instead of whole milk. Keep in mind that pecans can be replaced with walnuts or omitted entirely for nut allergies, and the caramel topping can be homemade or store-bought based on your convenience and preferences.
Fudge & Candy
Praline ‘n Cream Shortcake Recipe
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1 cup packed brown sugar
- 1/3 cup shortening
- 3/4 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 egg
- 1 1/2 cups whipping cream
- 1/4 cup caramel topping, room temperature
- 2 tablespoons powdered sugar
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F and grease a 9-inch round pan, then sprinkle with flour for good measure.
- In a medium bowl, combine 1 cup of all-purpose flour, 2 tablespoons of all-purpose flour, 1 cup packed brown sugar, 1/3 cup shortening, 3/4 cup milk, 1 1/2 teaspoons baking powder, 1 teaspoon vanilla, 1/2 teaspoon salt, and 1 egg. Beat on low speed for 30 seconds, making sure to scrape the bowl constantly to mix it well.
- After 30 seconds, increase your mixer speed to high and beat for 3 minutes, scraping the bowl occasionally for an even mixture. Pour the batter into the prepared pan and spread it evenly.
- Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, cool the cake in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely, which should take about another 15 minutes.
- Once completely cooled, carefully split the shortcake horizontally into two layers.
- In a chilled bowl, beat together 1 1/2 cups whipping cream, 1/4 cup caramel topping, and 2 tablespoons powdered sugar using an electric mixer on high speed until it holds stiff peaks. Gently fold in 1/2 cup chopped pecans.
- Fill the bottom layer of the shortcake with the Praline n Cream filling, and then place the top layer back on to finish it off. Top with additional filling if desired.
If you’re looking for something equally delightful, give Praline Peach Cobbler a try. Its combination of sweet peaches and crunchy pecans will transport your taste buds to a sunny afternoon. Trust me, Praline Peach Cobbler is a perfect addition to your dessert repertoire.