I had bought some strawberries from the store this week and wanted to make a Strawberry Shortcake. This recipe is from Pillsbury Complete Cookbook, and it's very good not to mention super simple!
Strawberry Shortcake
SHORTCAKE
*2 cups all-purpose flour (I used Whole Wheat Flour)
*1/2 cup sugar
*3 teas baking powder
*1/2 teas salt
*1/2 cup margarine or buter
*3/4 cup milk
*2 eggs, slightly beaten
FRUIT
*2 pints (4 cups) fresh strawberries, sliced
*1/2 cup sugar
TOPPING
*1 cup whipping cream
*2 Tbsp powdered surgar
*1/2 teas vanilla
1. Heat oven to 375. Grease and flour 8 or 9 inch round cake pan. In large bowl, combine flour, 1/2 cup sugar, baking powder adn salt, mix well. With pastry blender or fork, cuti n margarine until mixture resembles coarse crumbs. Add milk and eggs, stirring just until dry ingredients are moistened. Spoon into greased and floured pan.
2. Bake at 375 for 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
3. Meanwhile, in medium bowl, combine strawberries and 1/2 cup sugar; mix well. Refridgerate 30 minutes or until serving time.
4. Just before serving, in small bowl, beat whipping cream until soft peaks form. Add powdered sugar adn vanilla; beat until stiff peaks form.
5. Invert shortcake onto serving platter. If desired, split shortcake into 2 layers. Serve shortcake topped with strawberries and whipped cream. Store in refridgerator.
Saturday, January 1, 2011
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