Rich Strawberry Shortcake Recipe
Ingredients
| All purpose flour | 2 Cup (32 tbs) | |
| Sugar | 2 Tablespoon | |
| Baking powder | 3 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Egg | 1 , beaten | |
| Light cream | 2⁄3 Cup (10.67 tbs) | |
| Strawberries | 4 Cup (64 tbs), sugared | |
| Whipping cream | 1 Cup (16 tbs), whipped |
Nutrition Facts
Serving size: Complete recipe
Calories 3466 Calories from Fat 2036
% Daily Value*
Total Fat 230 g353.5%
Saturated Fat 143.8 g719%
Trans Fat 0 g
Cholesterol 962.4 mg320.8%
Sodium 2367.9 mg98.7%
Total Carbohydrates 297 g98.9%
Dietary Fiber 20.8 g83.2%
Sugars 78.8 g
Protein 41 g82.5%
Vitamin A 95.2% Vitamin C 689.3%
Calcium 155.2% Iron 95.4%
*Based on a 2000 Calorie diet
Directions
Combine egg and cream; add all at once to dry ingredients, stirring only to moisten.
Big Biscuit Style: Spread dough in greased 8x1 1/2-inch round cake pan, slightly building up dough around edges.
Bake at 450° 15 to 18 minutes or till golden.
Remove from pan, cool on rack about 3 minutes.
With serrated knife, split in 2 layers; lift top off carefully.
Butter bottom layer.
Spoon berries and whipped cream between layers and over top.
Cut in 6 wedges.
Chef
