A Classic Strawberry Shortcake

An easy, romantic, classic dessert that is full of fresh strawberries and homemade whip cream, all on top of a crumbly little cake.

This recipe contains strawberries, sugar, , sugar, flour (all-purpose), baking powder, butter, eggs, milk (fat free), , heavy cream, sugar, vanilla extract

4 Servings

Prep time: 10 min

Cook time: 1 hr

Ingredients:

• 3 cup(s) sliced strawberries
• 1 tbsp. sugar
• Shortbread Ingredients::
• 2 tbsp. sugar
• 1 cup(s) all purpose flour
• 1 tsp. baking powder
• 1/4 cup(s) margarine or butter
• 1 egg, beaten (use only 2 tbsp)
• 1/3 cup(s) non-fat milk
• Whipping Cream Ingredients:
• 1/2 cup(s) heavy whipping cream
• 1 tbsp. sugar
• 1/4 tsp. vanilla extract

Instructions:

• 1. Stir together berries and 1 Tbsp. sugar, aset aside.
• 2. For the shortbread: Stir together 2 Tbsp. sugar, flour and baking powder.
• 3. Cut in margarine till mixture resembles coarse crumbs.
• 4. Combine egg and milk, add all at once to dry ingredients. Stir till just moisten.
• 5. Spread into a greased 4 – 6oz ramekins, building up the edge slightly.
• 6. Bake for 10 – 13 minutes or till toothpick inserted near center comes out clean.
• 7. Cool in pan for 10 minutes. Remove from pan, split into 2 layers.
• 8. To make whip cream:
• 9. In a small bowl, mix cream, sugar and vanilla extract, beat until a heavy cream, about 5 minutes.
• 10. Spoon the fruit and whipped cream between layers and over top. Serve immediately.
• 11. NOTE: If you double the recipe, you can use an 8″ round cake pan and cook for 20 – 30 minutes. It’s so pretty when you have a full size cake.
• 12. Calories per serving: 357, Fat: 15, Cholesterol: 40, Sodium: 198, Potassium: 243, Carbs: 45.6, Fiber: 3.5, Sugar: 19, Protein: 6.1