Strawberry Shortcakes Recipe
Strawberry Shortcakes Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 8
- Calories: 432
- Fat: 22 g
- Carbohydrates: 11 g
- Sugar: 44 g
- Sodium: 33 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Strawberry is known as the fruit of passion. The deep red of the fruit is a great invitation for us to help ourselves. The inner taste is no less invoking. While strawberries are good enough on their own, they can be made into a wonderful dessert, strong enough to curb your craving for something amazingly sweet.
Ingredients
- Fresh strawberries
- White sugar: ½ cup
- All-purpose flour: 2¼ cups
- Baking powder: 4 teaspoons
- White sugar: 2 tablespoons
- Salt: ¼ teaspoon
- Shortening: ⅓ cup
- Egg: 1
- Milk: ⅔ cups
- Whipped heavy cream: 2 cups
Instructions
- Slice the strawberries thinly using a sharp knife on a cutting board. Place the sliced fruit in a mixing bowl and pour over ½ cup sugar. Toss well together.
- Now prepare the cake.Preheat your oven to 425 F degrees so that it is warm when you put in the cake to bake. Grease or spray your baking pan to make it easier for the cake to come out after baking.
- Now make the batter. In a mixing bowl, combine flour, baking powder, 2 tablespoons white sugar and the salt. Blend these using a pastry blender to make rough crumbs. Beat egg in a small bowl and add to the batter. Now add in the milk and mix everything well together to make a consistent batter.
- Pour the batter into the pan and bake for twenty minutes. The color will turn golden brown and if an inserted toothpick in the middle comes out clean, the cake is ready. Place the cake on a wire rack to cool down.
- When the cake has cooled down well, slice it in half. Layer the top of the first half with sliced strawberries. Place the other cake half over the berries. Top this half with strawberries too. Top the strawberries with whipped cream.
