A layer of shortcake is topped with a lemony cream cheese gelatin filling combined with strawberry and nectarine puree and garnished with nectarine slices and whole strawberries.

Nectarine-Strawberry Shortcake Torte

2 cups biscuit baking mix
2 large eggs
1/2 cup milk
1/4 cup granulated sugar
1 tablespoon lemon peel, grated
1 tablespoon lemon juice
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar
4 nectarines
2 cups strawberries
1 envelope unflavored gelatin
1/4 cup hot water

1. In a large bowl beat with an electric mixer on medium speed biscuit baking mix, eggs, milk, sugar, grated lemon peel, and lemon juice until just combined, about 30 seconds. Pour into a greased 9-inch cake pan.
2. Bake for 350°F (175°C) for 20 to 25 minutes or until the center is set. Cool on a wire rack for 10 minutes; turn out on the rack to cool completely.
3. For Topping: In a medium bowl beat softened cream cheese and powdered sugar until smooth.
4. In a blender or food processor puree 3 nectarines and strawberries; reserving 5 whole strawberries for garnish.
5. Combine the fruit puree into the cheese mixture.
6. In a bowl sprinkle unflavored gelatin over hot water until dissolved. Stir into the fruit-cheese mixture. Refrigerate until slightly thickened. Spread over the top of the cake layer.
7. Slice 1 nectarine and arrange on top with the reserved strawberries. Refrigerate until served.

Makes 9 servings.