A Classic Strawberry Shortcake

Instructions

1. 1

   Stir together berries and 1 Tbsp. sugar, aset aside.

2. 2

   For the shortbread: Stir together 2 Tbsp. sugar, flour and baking powder. Cut in margarine till mixture resembles coarse crumbs.

3. 3

   Combine egg and milk, add all at once to dry ingredients. Stir till just moisten.

4. 4

   Spread into a greased 4 – 6oz ramekins, building up the edge slightly.

5. 5

   Bake for 10 – 13 minutes or till toothpick inserted near center comes out clean.

6. 6

   Cool in pan for 10 minutes. Remove from pan, split into 2 layers.

7. 7

   To make whip cream:

8. 8

   In a small bowl, mix cream, sugar and vanilla extract, beat until a heavy cream, about 5 minutes.

9. 9

   Spoon the fruit and whipped cream between layers and over top. Serve immediately.

10. 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. 11

    Calories per serving: 357, Fat: 15, Cholesterol: 40, Sodium: 198, Potassium: 243, Carbs: 45.6, Fiber: 3.5, Sugar: 19, Protein: 6.1

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