Strawberry Shortcake(Shared By Va Bullard, Radford, Va) – a delicious recipe with flour, salt, sugar, baking powder, milk, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift dry ingredients twice and add to butter, egg and milk, combined, to form a dough.
2
Pat in greased pan.
3
Bake at 350u00b0 to 375u00b0 or even 400u00b0 until brown (maybe 12 to 15 minutes).
4
Wash, cap and cut berries in quarters; put in glass bowl and sprinkle with sugar.
5
Barely warm, very slowly, then crush slightly.
6
Split the shortcake and spread both cut surfaces with butter.
7
Put berries between and on top of the cake, spreading them each time on a cut surface.
8
Cover with whipped cream, sweetened and to which 1/8 to 1/4 teaspoon vanilla has been added.
9
Garnish with whole selected strawberries.
10
Bake in 9-inch round cake pan or may be cut with a large biscuit cutter and baked on a cookie sheet.
765
kcal
Calories
19
g
Fat
131
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 12 ingredients. The key ingredients include: 2 c. flour, 1/4 tsp. salt, 1/4 c. sugar, 4 tsp. baking powder, and more.
Yes, Strawberry Shortcake(Shared By Va Bullard, Radford, Va) 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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