Saturday, January 1, 2011

Strawberry Shortcake

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

*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

*2 pints (4 cups) fresh strawberries, sliced
*1/2 cup sugar

*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.


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