Strawberry Shortcake – a delicious recipe with sliced strawberries, sugar, flour, baking powder, butter, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl stir together the strawberries and 1/4 cup of the sugar; set aside.
2
Stir together remaining sugar, flour, and baking powder.
3
Cut in butter until mixture resembles coarse crumbs.
4
Combine egg and milk; add to flour mixture.
5
Stir just to moisten.
6
Spread the dough in a greased 8x 1 1/2-inch round bakng pan.
7
Bake in a 450˚ oven for 15 to 18 minutes or until a toothpick inserted near the center comes out clean.
8
Cool in pan for 10 minutes.
9
Remove from pan.
10
Split into 2 layes.
11
Spoon half of the whipped cream and strawberries over bottom layer.
12
Replace the top layer.
13
Top with remaining berries and whipped cream.
14
Cut into wedges to serve.
860
kcal
Calories
49
g
Fat
94
g
Carbs
14
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 8 ingredients. The key ingredients include: 6 cups sliced strawberries, ½ cup sugar, 2 cups all-purpose flour, 2 teaspoons baking powder, and more.
Yes, 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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