Strawberry Shortcake

Name: Strawberry Shortcake
Prep time: 30 min
Cook time: 20 min
Yield: 8
Ingredients: 3 pints fresh strawberries; 1/2 cup white sugar; 2 1/4 cups all-purpose flour; 4 teaspoons baking powder; 2 tablespoons white sugar; 1/4 teaspoon salt; 1/3 cup shortening; 1 egg; 2/3 cup milk; 2 cups whipped heavy cream

⏱️ Ready in 50 min 🥄 Prep 30 min 🔥 Cook 20 min 👥 8 servings 👁️ 16 views

An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.

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🔗 Recipe adapted from AllRecipes

#Cake #Under 1 Hour #Dessert

📊 At a Glance

Prep 30 min

Cook 20 min

Serves 8

Difficulty Medium

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 430

% Daily Value*

Total Fat 21.4g 27%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 347mg 15%

Total Carbohydrate 55.2g 20%

Dietary Fiber 3.6g 13%

Total Sugars 23.3g

Protein 6.6g 13%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Slice the strawberries and toss them with 1/2 cup of white sugar.

Preheat oven to 425 degrees F (220 degrees C).

Grease and flour one 8 inch round cake pan.

In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt.

With a pastry blender cut in the shortening until the mixture resembles coarse crumbs.

Make a well in the center and add the beaten egg and milk.

Stir until just combined.

Spread the batter into the prepared pan.

Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown.

Let cool partially in pan on wire rack.

Slice partially cooled cake in half, making two layers.