Ingredients Jump to Instructions ↓

  1. 2 1/3 cups buttermilk baking mix sugar

  2. 3 tablespoons butter -- melted

  3. 1/2 cup milk

  4. 1/2 teaspoon pure vanilla extract

  5. 2 tablespoons almonds -- chopped

  6. 1 1/2 pounds apricots

  7. 1 tablespoon apricot brandy

  8. 1 cup whipping cream. whipped

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Combine baking mix and 3 tablespoons sugar in medium bowl; add combined butter, milk and vanilla and mix well.

  2. Turn out onto lightly floured surface; knead 10 times.

  3. Press dough evenly onto bottom of lightly greased 8-inch round cake pan; combine almonds and 1 tablespoon sugar and sprinkle over top, pressing lightly into surface.

  4. Bake in preheated 425 F. oven 20 minutes, or until lightly browned; cool slightly. Turn onto rack to cool thoroughly.

  5. To peel apricots, plunge into boiling water for a few seconds; gently peel off skin.

  6. Halve apricots and remove pits.

  7. Place one-third of apricots in blender container with 2 tablespoons sugar and apricot brandy; blend until smooth.

  8. Split shortcake in half crosswise; spread blended apricots over cut surface and top with another one-third of apricot halves.

  9. Spread with 1/3 whipped cream; top with remaining cake layer, whipped cream and apricot halves.


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