A quick and easy fresh summer dessert, these shortcakes cook in no time and pair well with either
traditional whipped cream or some
cocoa whipped cream.
Strawberry Shortcakes
Adapted from Betty Crocker "Baking Basics"
15 servings
Ingredients:
2 pints strawberries
1/2 cup, plus 1/2 cup granulated sugar
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) cold butter
1 egg
2/3 cup milk
1. In a large bowl, place 1/2 cup of sugar. Rinse strawberries, remove their tops, and thinly slice. Transfer strawberries to the bowl with sugar and combine. Place in the fridge to let stand for at least 1 hour.
2. Preheat oven to 425F degrees.
3. In a medium bowl, stir the flour, 1/2 cup sugar, baking powder, and salt.
4. Cut the butter into smaller pieces and use a pastry blender or knives to cut it into the flour mixture.
5. In a small bowl, beat the egg and milk together.
6. Stir the liquid mixture into the dry mixture until just mixed.
7. Using a medium ice cream scoop, drop scoopfuls of the dough mixture onto ungreased cookie sheets.
8. Bake 8-10 minutes or until golden brown.
9. Enjoy!
Nutritional Info per Serving:
Calories 184; Total Fat 7g; Cholesterol 29mg; Sodium 194mg; Total Carbs 28g; Protein 3g
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