Apple Cream Shortcakes

Directions

• In a small bowl, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 3-4 times.
• Roll out into an oval, about 1/2 in. thick. Using a floured 2-1/2 -in. biscuit cutter, cut out two circles. Place 1 in. apart on a baking sheet coated with cooking spray.
• Bake at 425° for 10-15 minutes or until lightly browned. Cool on a wire rack.
• In a small saucepan, combine the filling ingredients; bring to a boil. Reduce heat; simmer, uncovered for 3-4 minutes or until apples are tender and sauce is thickened. Remove from the heat; cool slightly.
• In a small bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
• To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with apple mixture and whipped cream. Replace shortcake tops.