Recipe courtesy of Jaclyn Armus
Strawberry Shortcake
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 832
- Total Fat
- 56 grams
- Saturated Fat
- 27 grams
- Cholesterol
- 181 milligrams
- Sodium
- 729 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 3 grams
- Protein
- 12 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
3 tablespoons sugar
6 tablespoons solid shortening (recommended: Crisco)
1 large egg
Milk (approximately 3/4 cup)
1/2 teaspoon vanilla extract
1 1/2 cups heavy cream, whipped
3/4 pound strawberries, washed, sliced, and macerated in a bit of sugar
Directions
- Preheat oven to 400 degrees F.
- Sift together all dry ingredients in a large bowl and mix to combine. Cut in the shortening using a pastry blender or 2 forks. Lightly beat egg in a measuring cup and add milk until the mixture reaches 7/8 cup, then add vanilla. Stir the liquid ingredients to dry and blend until just combined. Pour the batter into a greased 8-inch cake pan, level with a spatula, and bake for 20 minutes, or until golden and a cake tester comes out clean.
- Serve with a dollop of whipped cream and a spoonful of strawberries.
Cook’s Note
I have served this 2 ways: you can either split the entire shortcake in half horizontally then fill with cream and macerated berries or cut the cake into wedges and serve in bowls topped with cream and berries.