Praline and Cream Shortcake

Health score
2%
Praline and Cream Shortcake
90 min.
6
643kcal

Suggestions


Indulge your sweet tooth with our delightful Praline and Cream Shortcake, a dessert that promises to be the star of any gathering. This luscious treat combines the rich flavors of caramel and pecans, creating a heavenly experience that will leave your guests craving more. With a preparation time of just 90 minutes, you can easily whip up this scrumptious cake for a special occasion or a cozy family dinner.

The shortcake itself is a perfect balance of moistness and sweetness, thanks to the combination of brown sugar and a hint of vanilla. Baked to golden perfection, it serves as the ideal canvas for the star of the show: a fluffy whipped cream mixture infused with caramel and crunchy pecans. Each bite is a delightful contrast of textures, from the soft cake to the creamy topping, making it a truly unforgettable dessert.

Not only is this Praline and Cream Shortcake a feast for the taste buds, but it also boasts a caloric breakdown that allows you to enjoy it guilt-free. With a rich flavor profile and a beautiful presentation, this dessert is sure to impress. So gather your ingredients, preheat your oven, and get ready to create a masterpiece that will have everyone asking for seconds!

Ingredients

  • cup flour all-purpose
  • cup brown sugar packed
  • 0.3 cup shortening 
  • 0.8 cup milk 
  • 1.5 teaspoons double-acting baking powder 
  • teaspoon vanilla 
  • 0.5 teaspoon salt 
  •  eggs 
  • 1.5 cups whipping cream 
  • 0.3 cup mrs richardson's butterscotch caramel sauce room temperature
  • tablespoons powdered sugar 
  • 0.5 cup pecans chopped

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • cake form

Directions

  1. Heat oven to 350°F. Grease and flour 9-inch round cake pan. In medium bowl, beat all shortcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
  2. Pour into pan.
  3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
  4. Remove from pan to cooling rack. Cool completely, about 15 minutes.
  5. In chilled large bowl, beat whipping cream, caramel topping and powdered sugar with electric mixer on high speed until stiff. Stir in pecans. Split shortcake horizontally. Fill and top shortcake with whipped cream mixture.

Nutrition Facts

Calories643kcal
Protein4.11%
Fat56.53%
Carbs39.36%

Properties

Glycemic Index
35.83
Glycemic Load
12.33
Inflammation Score
-6
Nutrition Score
10.607826206995%

Flavonoids

Cyanidin
0.98mg
Delphinidin
0.66mg
Catechin
0.66mg
Epigallocatechin
0.51mg
Epicatechin
0.07mg
Epigallocatechin 3-gallate
0.21mg

Nutrients percent of daily need

Calories:642.86kcal
32.14%
Fat:41.29g
63.52%
Saturated Fat:17.92g
112.02%
Carbohydrates:64.69g
21.56%
Net Carbohydrates:63.25g
23%
Sugar:47.27g
52.53%
Cholesterol:98.18mg
32.72%
Sodium:381.22mg
16.57%
Alcohol:0.23g
100%
Alcohol %:0.15%
100%
Protein:6.76g
13.52%
Manganese:0.59mg
29.26%
Vitamin A:977.22IU
19.54%
Calcium:184.52mg
18.45%
Selenium:12.6µg
18.01%
Vitamin B2:0.3mg
17.84%
Vitamin B1:0.26mg
17.18%
Phosphorus:154.59mg
15.46%
Folate:46.51µg
11.63%
Vitamin E:1.48mg
9.88%
Iron:1.77mg
9.82%
Vitamin D:1.43µg
9.56%
Copper:0.17mg
8.46%
Vitamin K:8.46µg
8.05%
Vitamin B3:1.46mg
7.28%
Magnesium:28.41mg
7.1%
Vitamin B5:0.69mg
6.89%
Potassium:228.19mg
6.52%
Zinc:0.93mg
6.22%
Fiber:1.44g
5.75%
Vitamin B12:0.34µg
5.7%
Vitamin B6:0.1mg
4.77%