Yield: Makes 8-10 servings
Combine dry ingredients. Add combined egg, milk and margarine, mixing just until moistened. Spread into greased and floured 8-inch layer pan.
Bake at 450 F for 12-15 minutes or until golden brown. Cool 10 minutes; remove from pan. Cool.
Combine marshmallow creme, 2 tablespoons heavy cream and vanilla; mix until well blended. Whip remaining heavy cream until stiff. Fold in marshmallow creme mixture. Split shortcake in half horizontally; fill with half of fruit and marshmallow creme mixture. Top with remaining fruit and marshmallow creme mixture.
Recipe compliments of Kraft.
Please note that some ingredients and brands may not be available in every store.