Strawberry Shortcake
Prep: 20 min
Cook: 20 min
Total: 40 min
Serves: 8
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Two tender, buttery cake layers are stacked with fresh strawberries and clouds of sweetened whipped cream for a dessert that says summer is here. Cornstarch in the batter keeps the cake delicate while it bakes to a golden crisp. Assemble it when berries are at their ripest, and you have a showstopping finish that's still refreshingly simple.
Ingredients
Ingredients
- 1/2 Cup Margarine
- 1/2 Cup White Sugar
- 1 Cup All-Purpose Flour
- 1 Tsp Baking Powder
- 1/2 Cup Cornstarch
- 2 - Egg
- 1 1/2 Cups Fresh Strawberries
- 2/3 Cup Whipping Cream
- 1 - Egg Whites
Directions
Directions
- Cream margarine and sugar until light and soft.
- Sift the flour and baking powder with the cornstarch.
- Add beaten eggs to creamed margarine, then fold in the flour with a spoon.
- Place batter in 2 - 7 inch round pans, flatten on top.
- Bake at 375 degrees for 20 minutes until crisp and golden brown.
- Cool on wire cooling rack.
- Prepare strawberries; whip cream in one bowl and egg white in another, fold together and sweeten as desired.
- Cover one shortcake with some of the strawberries and cream.
- Top with second cake and the rest of the berries and cream.
Nutrition
Per serving · 8 servingsCalories
350
Fat
22 g
Saturated fat
8 g
Carbohydrates
36 g
Sugar
15 g
Fiber
1 g
Protein
4 g
Sodium
200 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/2 Cup Margarine
- 1/2 Cup White Sugar
- 1 Cup All-Purpose Flour
- 1 Tsp Baking Powder
- 1/2 Cup Cornstarch
- 2 - Egg
- 1 1/2 Cups Fresh Strawberries
- 2/3 Cup Whipping Cream
- 1 - Egg Whites
