Ingredients
Ingredients
- 1/2 Cup Margarine
- 1/2 Cup White Sugar
- 1 Cup 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.
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 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
