Strawberry Shortcake Recipe

Name: Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. sliced strawberries (fresh); 1/4 c. sugar; 2 c. all-purpose flour; 2 Tbsp. sugar; 1 Tbsp. baking powder; 1/2 tsp. salt; 1/2 c. butter or margarine; 1 beaten egg; 2/3 c. milk; 3 Tbsp. butter; 1 c. whipping cream; 2 Tbsp. sugar

Servings: persons

6 c. sliced strawberries (fresh)
1/4 c. sugar
2 c. all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 c. butter or margarine
1 beaten egg
2/3 c. milk
3 Tbsp. butter
1 c. whipping cream
2 Tbsp. sugar

1
Stir together strawberries and 1/4 cup sugar, set aside.
2
For shortcake, thoroughly stir together flour, 2 tablespoons sugar, baking powder and salt.
3
Cut in the 1/2 cup butter or margarine until mixture resembles coarse crumbs.
4
Combine beaten egg and milk; add all at once to dry ingredients and stir just to moisten. Spread dough in a greased 8 x 1 1/2 inch round baking pan, building up edges slightly.
5
Bake in a 450u00b0 oven for 15 to 18 minutes.
6
Cool in pan, 10 minutes.
7
Remove from pan.
8
Split in 2 layers; lift top off carefully.
9
If desired, spread bottom layer with softened butter.
10
Whip cream with 2 tablespoon sugar just to soft peaks. Spoon berries and whipped cream between layers and over top.
11
Serve warm.

1229

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 c. sliced strawberries (fresh), 1/4 c. sugar, 2 c. all-purpose flour, 2 Tbsp. sugar, 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.

Strawberry Shortcake

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