INGREDIENTS
- 2 cups flour
- 2 T sugar
- 1 T baking powder
- 1/2 tsp. salt
- 2/3 cup milk
- 1/2 cup margarine, melted
- 1 egg, beaten
- 1 pt. strawberries, quartered
- 1 T sugar
- 2 bananas, sliced
- 1/2 cup sliced almonds
- 1 8-oz. container (3 cups) whipped topping with real cream, thawed
DIRECTIONS
Combine dry ingredients. Add combined milk, margarine and egg, mixing just until moistened. Spread into greased and floured 8-inch layer pan. Bake at 450, 12 to 15 minutes or until golden brown. Cool 10 minutes; remove from pan. Cool.
Combine strawberries and sugar; let stand 15 minutes. Add bananas; mix lightly. Split shortcake into two layers. Cover bottom layer with half of fruit mixture, almonds and 2 cups whipped topping. Top with second layer, remaining fruit mixture, almonds and whipped topping. Serves 8 – 10.