Strawberry Shortcake – a delicious recipe with flour, sugar, baking powder, salt, margarine, shortening. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large mixing bowl, stir together with
2
a fork, flour, sugar, baking powder and salt.
3
With a pastry blender, cut in margarine and shortening until the mixture looks like small peas. In a small bowl, whip with a fork the beaten egg and milk.
4
Pour the mixture from the small bowl into the large bowl and lightly stir with a fork.
5
Lightly flour the counter and pour mixture out on the counter and knead about 12 times.
6
With a light amount of shortening (if needed), roll dough to 1/2-inch thickness. Carefully cut 9 biscuits as close together as possible and bake at 425u00b0 on an ungreased cookie sheet for 10 minutes.
7
Slice strawberries on a cutting board and put in bowl with about 2 tablespoons sugar, or to your taste.
8
Split open biscuits and put strawberries inside and on top.
9
Top with whipped cream or ice cream.
560
kcal
Calories
5
g
Fat
112
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 9 ingredients. The key ingredients include: 2 c. flour, 1/4 c. sugar, 1 Tbsp. baking powder, 1/2 tsp. salt, 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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