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Last-Minute Shortcake


  • 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


  • 1. In a bowl, combine dry ingredients; cut in the butter until mixture resembles fine crumbs. Beat the egg and milk; stir into flour mixture.
  • 2. 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.

Nutrition Facts

1 each: 225 calories, 11g fat (6g saturated fat), 69mg cholesterol, 312mg sodium, 27g carbohydrate (9g sugars, 1g fiber), 4g protein.


Average Rating: 4
  • amiracle2012
    Apr 22, 2015

    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.

  • ksmollysmom
    Sep 3, 2012

    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!!!

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