Strawberry Shortcake
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
YIELD: 9 servings.
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. —Janet Becker, Anacortes, Washington
Ingredients
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2/3 cup sugar
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1/4 cup shortening
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1-1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 cup whole milk
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1 cup heavy whipping cream, whipped
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1-1/2 quarts fresh or frozen strawberries, sliced
Directions
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1.
In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
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2.
Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts
1 piece: 231 calories, 7g fat (2g saturated fat), 22mg cholesterol, 188mg sodium, 39g carbohydrate (20g sugars, 2g fiber), 4g protein.
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