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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Friday, June 19, 2009 The Forum: Shortcake a Dad's Day winner By Judyrae Kruse Herald Columnist Just in time for Father's Day, Marysville cook, cookbook author and cookie guru/entrepreneur Dianne Berst antes up with a dessert that's designed to go over big with every single dad at the table Sunday. "I know I've been quiet for a long time," she writes. "Have been hard at work on two cookbooks, trying to get them ready for Christmas release. There's a veggie cookbook and one for the Lynnwood Cookie Extravaganza, with recipes from some of the best bakers in the Northwest. Will let you know when they are ready!" Now, to cut to the chase, Dianne tells us, "Just pulled out my fruit shortcake recipe and thought others might enjoy it too." She calls this creation: Dianne's super sensational fruit shortcake 1 1/4 cups low-fat milk, divided 1/4 cup low-fat sour cream 3 tablespoons sugar 2 1/4 cups Bisquick 1 package (4-serving size) instant pudding and pie filling (banana cream to go with strawberries; vanilla to go with raspberries; sugar-free white chocolate goes with almost any fruit) 1 tub (8 ounces) frozen whipped topping, thawed, divided (sugar-free or lite are fine) 4 cups sliced strawberries or other fresh fruit in season (see note) 1/3 cup sugar (or sweeten with Splenda) Preheat oven to 450 degrees. In a large bowl, beat 1/2 cup of the milk, the sour cream and 3 tablespoons sugar in a large bowl with a wire whisk until well blended. Stir in baking mix until just moistened. Spread evenly in a greased 9-inch round cake pan. Bake 12 to 15 minutes or until the top is golden brown. Do not overbake. Transfer from pan to wire rack and let cool completely. In a medium mixing bowl, add the remaining 3/4 cup milk to the dry pudding mix; beat with a wire whisk for 2 minutes or until well blended. Gently stir in half of the whipped topping. Toss the fruit with the remaining 1/3 cup of sugar; set aside. Cut the shortcake in half horizontally to make two layers. Place the bottom layer on a serving plate; top with half of the fruit mixture. Spread with the pudding mixture and cover with the top cake layer. Spread with the remaining whipped topping and top with the remaining fruit mixture. Serve immediately. Store any leftover shortcake in the refrigerator. Makes one 9-inch shortcake. Note: If desired, 2 packages (10-ounces each) of frozen fruit can be substituted for the 4 cups of fresh fruit. The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com. READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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