Fresh Strawberry Shortcake – a delicious recipe with strawberries, sugar, flour, baking powder, salt, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Gently toss together strawberries and 1/2 cup sugar; chill.", "In a large bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until mixture is crumbly. Combine milk and egg yolks; mix well. Add to flour mixture, stirring just until moistened. Divide dough in half; pat into two greased 9"" round cake pans.", "In a small bowl, beat egg whites at medium speed with an electric mixer until stiff peaks form; spread over dough. Sprinkle with remaining sugar. Bake at 300u00b0 for 40 to 45 minutes or until golden. Cool 10 minutes before removing from pan to a wire rack. Cool completely.", "Place one cake layer on a large serving plate; spread with half the whipped cream. Spoon half the strawberries over cream. Repeat layers. Garnish with mint, if desired."]
1129
kcal
Calories
72
g
Fat
106
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 qt. strawberries, hulled and sliced, 1 cup sugar, divided, 2 cups all-purpose flour, 4 teaspoons baking powder, and more.
Yes, Fresh Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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