- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter
- 1 egg
- 1/3 cup milk
- Fresh or frozen sliced strawberries, sweetened
- Whipped cream
- In a bowl, combine dry ingredients; cut in the butter until mixture resembles fine crumbs. Beat the egg and milk; stir into flour mixture.
- Spoon into five microwave-safe 4-oz. custard cups. Microwave at 50% power for 3 minutes. Cook on high for 2-3 minutes or until a toothpick comes out clean. Serve warm or at room temperature with strawberries and whipped cream. Yield: 5 servings.
Reviews forLast-Minute Shortcake
"I thought that I would try this just to see how my family liked it which they found it different, but liked my original way so we will stick with my way."
"Fantastic! Getting new flooring in kitchen, so only have my microwave in the basement to cook with. Happily, I found this recipe! I did substitute vegan margarine for the butter and soy milk for the milk due to lactose intolerance in my family. Also, since my microwave is 1100 watts, I shortened the initial cooking time to 2 minutes (50% power) and the second on high for one full minute and it was perfectly done. My entire family enjoyed this and I will definitely be making again!!!"