All-Season Shortcake
A light, fruity shortcake featuring fluffy meringue base topped with fresh seasonal fruits, perfect for a refreshing dessert suitable for all seasons.
Ingredients
Instructions
- Cut a piece of waxed paper to fit the bottom of a 9-inch square baking pan.
- Lightly oil the pan sides and the paper.
- Preheat the oven to 350°F (175°C).
- In a mixer, beat together egg whites, sugar, orange peel, and vanilla until light and fluffy.
- In a small saucepan, heat the skim milk and margarine until hot, then stir into the egg mixture.
- In a bowl, stir together the flour, baking powder, lite salt, and ground nutmeg.
- Add the dry ingredients to the batter and stir to blend well.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for approximately 35 minutes or until golden and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving with sliced fresh fruit on top.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until they form stiff peaks. You can substitute half of the sugar with a sugar alternative for a lower-calorie version. For flavor variations, add a teaspoon of almond extract or lemon zest instead of orange peel. If you prefer, use whole milk instead of skim for a richer taste.
Serving Suggestions
Serve the shortcake warm or at room temperature with a generous topping of sliced fresh fruit. It pairs beautifully with Cream Cheese Pie Without A Crust for a delightful dessert spread. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream alongside for added indulgence.
Storage & Reheating
Store leftover shortcake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, place slices in a microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of All-Season Shortcake contains roughly 1328 calories, with 10g protein, 127g carbohydrates, and 80g fat. It is an excellent source of dietary fiber (26% of the Daily Value) and protein (21% of the Daily Value). It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruit, but make sure to thaw and drain excess liquid before topping the shortcake. Fresh fruit generally provides a better texture and flavor, but frozen can work in a pinch, especially when fresh options are out of season.
How can I make this recipe gluten-free?
To make a gluten-free version of this shortcake, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the baking powder used is also gluten-free, and you can enjoy this dessert without gluten.
What can I do with leftover shortcake?
Leftover shortcake can be transformed into a delicious trifle. Layer pieces of the shortcake with fruit and whipped cream in a glass dish for a quick dessert. Alternatively, crumble it over yogurt for a tasty breakfast or snack.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).