Strawberry Shortcake

Looking for a classic dessert? Enjoy this yummy strawberry shortcake that’s ready in an hour.

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  • prep time 25 min
  • total time 60 min
  • ingredients 12
  • servings 8
 

Ingredients

Shortcake

2
cups all-purpose flour
1/2
cup sugar
3
teaspoons baking powder
1/2
teaspoon salt
1/2
cup margarine or butter
3/4
cup milk
2
eggs, slightly beaten

Fruit

2
pints (4 cups) fresh strawberries, sliced
1/2
cup sugar

Topping

1
cup whipping cream
2
tablespoons powdered sugar
1/2
teaspoon vanilla

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LOCATION

Steps

  • 1 Heat oven to 375°F. Grease and flour 8 or 9-inch round cake pan. In large bowl, combine flour, 1/2 cup sugar, baking powder and salt; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add milk and eggs, stirring just until dry ingredients are moistened. Spoon into greased and floured pan.
  • 2 Bake at 375°F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
  • 3 Meanwhile, in medium bowl, combine strawberries and 1/2 cup sugar; mix well. Refrigerate 30 minutes or until serving time.
  • 4 Just before serving, in small bowl, beat whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
  • 5 Invert shortcake onto serving platter. If desired, split shortcake into 2 layers. Serve shortcake topped with strawberries and whipped cream. Store in refrigerator.
  • 1 Heat oven to 375°F. Grease and flour 8 or 9-inch round cake pan. In large bowl, combine flour, 1/2 cup sugar, baking powder and salt; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add milk and eggs, stirring just until dry ingredients are moistened. Spoon into greased and floured pan.
  • 2 Bake at 375°F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
  • 3 Meanwhile, in medium bowl, combine strawberries and 1/2 cup sugar; mix well. Refrigerate 30 minutes or until serving time.
  • 4 Just before serving, in small bowl, beat whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
  • 5 Invert shortcake onto serving platter. If desired, split shortcake into 2 layers. Serve shortcake topped with strawberries and whipped cream. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
10g,
10%
),
Cholesterol
95mg
95%;
Sodium
490mg
490%;
Total Carbohydrate
59g
59%
(Dietary Fiber
3g
3%
  Sugars
34g
34%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
60%;
Calcium
20%;
Iron
10%;
Exchanges:
2 Starch; 2 Fruit; 4 Other Carbohydrate; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.