A Classic Strawberry Shortcake
By: Jennifer Drummond
Published: Saturday, February 11, 2012 - 5:44am

Ingredients




3 Cups sliced strawberries
1 Tbsp. Sugar
Shortbread Ingredients::
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

Preparation

1 Stir together berries and 1 Tbsp. sugar, aset aside. 2 For the shortbread:  Stir together 2 Tbsp. sugar, flour and baking powder. Cut in margarine till mixture resembles coarse crumbs. 3 Combine egg and milk, add all at once to dry ingredients. Stir till just moisten. 4 Spread into a greased 4 – 6oz ramekins, building up the edge slightly. 5 Bake for 10 – 13 minutes or till toothpick inserted near center comes out clean. 6 Cool in pan for 10 minutes. Remove from pan, split into 2 layers. 7 To make whip cream: 8 In a small bowl, mix cream, sugar and vanilla extract, beat until a heavy cream, about 5 minutes. 9 Spoon the fruit and whipped cream between layers and over top. Serve immediately. 10 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. 11 Calories per serving:  357,  Fat:  15,  Cholesterol:  40,  Sodium:  198,  Potassium:  243,  Carbs:  45.6,  Fiber:  3.5,  Sugar:  19, Protein:  6.1

About

An easy, romantic, classic dessert that is full of fresh strawberries and homemade whip cream, all on top of a crumbly little cake.