An easy, romantic, classic dessert that is full of fresh strawberries and homemade whip cream, all on top of a crumbly little cake.
3 Cups sliced strawberries
1 Tbsp. Sugar
2 Tbsp. Sugar
1 Cups all purpose flour
1 tsp. baking powder
1/4 cup margarine or butter
2 Tbsp. egg, beaten
1/3 cup non-fat milk
Whipping Cream Ingredients:
1/2 Cup Heavy Whipping Cream
1 Tbsp. Sugar
1/4 tsp. vanilla extract
Stir together berries and 1 Tbsp. sugar, aset aside.
For the shortbread: Stir together 2 Tbsp. sugar, flour and baking powder. Cut in margarine till mixture resembles coarse crumbs.
Combine egg and milk, add all at once to dry ingredients. Stir till just moisten.
Spread into a greased 4 – 6oz ramekins, building up the edge slightly.
Bake for 10 – 13 minutes or till toothpick inserted near center comes out clean.
Cool in pan for 10 minutes. Remove from pan, split into 2 layers.
To make whip cream:
In a small bowl, mix cream, sugar and vanilla extract, beat until a heavy cream, about 5 minutes.
Spoon the fruit and whipped cream between layers and over top. Serve immediately.
NOTE: If you double the recipe, you can use an 8″ round cake pan and cook for 20 – 30 minutes. It’s so pretty when you have a full size cake.
Calories per serving: 357, Fat: 15, Cholesterol: 40, Sodium: 198, Potassium: 243, Carbs: 45.6, Fiber: 3.5, Sugar: 19, Protein: 6.1