Strawberry Shortcake Recipe

Name: Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. all-purpose flour; 2 Tbsp. sugar; 1 Tbsp. baking powder; 1/2 tsp. salt; 1/2 c. margarine; 1 egg, beaten; 2/3 c. light cream; 1 c. whip cream; 3 or 4 c. strawberries, halved and sweetened; melted butter

Servings: persons

1
In mixing bowl, stir together the flour, sugar, baking powder and salt.
2
Cut in butter to resemble coarse crumbs.
3
Combine the egg and light cream.
4
Add all at once to flour mixture, stirring with fork just to moisten.
5
Spread dough in greased 8 x 1 1/2-inch round baking pans or 8 x 8 x 2-inch baking pan, building up edges slightly.
6
Bake in 450u00b0 oven for 15 to 18 minutes or until done. Remove from pan and cool.
7
Using a sharp knife, gently split shortcake into 2 layers.
8
Spread bottom layer with soft butter. Whip cream to soft peaks.
9
Spoon half of strawberries and whipped cream over bottom layer.
10
Top with second layer.
11
Spoon remaining strawberries and whipped cream over top.
12
Serve while still warm.

874

kcal

Calories

Fat

110

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 10 ingredients. The key ingredients include: 2 c. all-purpose flour, 2 Tbsp. 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.

Strawberry Shortcake

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