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Prep 25min
Total60min
Ingredients12
Servings8
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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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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
490
Calories from Fat
230
Total Fat
25g
38%
Saturated Fat
10g
50%
Cholesterol
95mg
32%
Sodium
490mg
20%
Total Carbohydrate
59g
20%
Dietary Fiber
3g
12%
Sugars
34g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
60%
60%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
2 Starch; 2 Fruit; 4 Other Carbohydrate; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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