Strawberry Banana Shortcake

READY IN: 43mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Coat a 9" round cake pan with cooking spray and line bottoms with wax paper and spray wax paper with cooking spray; set aside.
  • Beat egg at medium speed with a mixer until foamy.
  • Gradually add sugar, beating well.
  • Combine flour, baking powder, baking soda, and salt.
  • In a separate bowl, combine buttermilk, melted margarine, and vanilla.
  • With mixer running at low speed, add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
  • Pour batter into prepared pan.
  • Bake 28 minutes.
  • Let cool in pan 10 minutes on a wire rack; remove from pan.
  • Let cool completely on wire rack.
  • Combine yogurt and brown sugar; stir well.
  • Using a serrated knife, split cake in half horizontally.
  • Place bottom layer, cut side up, on serving plate.
  • Spread with half of yogurt mixture, top with strawberries.
  • Combine bananas and lemon juice and toss gently. Drain bananas and discard juice.
  • Arrange bananas over strawberries; drizzle with remaining yogurt mixture.
  • Top with remaining layer.
  • Sift powdered sugar over cake.
  • Serve with whipped cream also, if desired.
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