- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter or margarine
- 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 crumbly. Beat the egg and milk; stir into flour mixture. Spoon into five individual microwave-safe 4-oz. custard cups. Place all of the cups in the microwave at once and cook on medium for 3 minutes. Cook on high for 2-3 minutes or until the cakes test done with a wooden pick. 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!!!"