Fruits-of-Summer Shortcake

By Hklbrries

Ingredients

• 1 package yellow cake mix
• 1/2 cup peach or apricot preserves
• 2 tbsp hot water
• 1 tbsp orange juice, rum, or Cointreau
• 7 almond macaroons
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 4 fresh strawberries
• 1/2 cup fresh raspberries
• 1/2 cup fresh blueberries
• 1/4 pound seedless green grapes
• 1 peach (or 10-ounce package of frozen quick-thaw peach slices)
• 1 banana

Details

Servings 8

Preparation

Step 1

Make and bake cake as package label directs for 2 (9-inch) layers. Wrap and freeze 1 layer for use another time.

In small bowl, combine peach preserves with hot water; strain. Sprinkle top of cake with orange juice or liquor. Spread about half of peach glaze over top and side of cake; set aside remaining glaze.

Cut macaroons in half, to make half-moons. Press around side of cake layer.

In small bowl, beat cream with sugar until stiff.

Using pastry bag with number-17 decorating tip, pipe some of cream around macaroons; refrigerate rest of whipped cream.

Wash and hull strawberries. Wash raspberries, blueberries and grapes.

Just before serving, wash, peel, and slice peach. Peel and slice banana. Slice 3 strawberries. Arrange strawberries, petal fashion, in middle of cake; place whole strawberry in center. Arrange remaining fruits in groups around strawberries. Brush fruits with remaining peach glaze. Serve with rest of whipped cream.