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Strawberry Shortcake recipe
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To make Strawberry Shortcake you will need
Ingredients
| 2 2/3 | cups | All-purpose flour | | 2 | teaspoons | DAVIS Baking Powder | | 1 1/4 | cups | Sugar; divided | | 1/2 | cups | FLEISCHMANN'S Margarine | | 1 | teaspoon | Vanilla extract | | 1/2 | cups | EGG BEATERS Real Egg Product | | 3/4 | cups | Skim milk | | 3 | pints | Strawberries; divided | | 1 | | Container; (8-ounce) light prepared whipped topping |
Instructions
Combine flour and baking powder set aside. Reserve 2 tablespoons sugar. In
large bowl, with electric mixer at medium speed, beat sugar, margarine and
vanilla until creamy. Add egg product; beat 1 minute. Alternately add flour
mixture and milk, blending well after each addition. Divide batter between
a greased 8-inch round cake pan and a greased 8 x 8 x 2-inch pan. Bake at
350°F for 20 to 25 minutes or until toothpick inserted comes out clean.
Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on
wire racks. In medium bowl, mash 2 pints hulled strawberries and reserved 2
tablespoons of sugar; set aside. Hull and halve remaining strawberries.
Place square cake on large plate. Cut round layer in half crosswise; place
cut edge of each half against 2 adjacent sides of square cake to form a
heart. Slice round and square layers in half horizontally to make 2 layers.
Spread top of bottom layer with mashed strawberries; replace top layer, cut
side down. Frost top with whipped topping garnish with strawberry halves.
Nutrition Information per serving: 240 calories, 110 mg sodium, 0 mg
cholesterol, 6 gm total fat (238 calories from fat), 1 gm saturated fat, 2
gm dietary fiber
Enjoy your Strawberry Shortcake
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Wed 23 Jul 2008
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