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Strawberry Shortcake Recipe
|Sugar||1⁄3 Cup (5.33 tbs)|
|Rice flour||1⁄3 Cup (5.33 tbs)|
|Self raising flour||1 Cup (16 tbs)|
|Plain flour||1 1⁄3 Cup (21.33 tbs)|
|Strawberries||250 Gram (1 Punnet)|
|Red currant jelly||1⁄2 Cup (8 tbs) (Bottled)|
Serving size: Complete recipe
Calories 3923 Calories from Fat 1828
% Daily Value*
Total Fat 208 g320.4%
Saturated Fat 129.6 g648.1%
Trans Fat 0 g
Cholesterol 537.6 mg
Sodium 1692.6 mg70.5%
Total Carbohydrates 477 g158.9%
Dietary Fiber 14.4 g57.5%
Sugars 147.5 g
Protein 31 g62.1%
Vitamin A 125.6% Vitamin C 245%
Calcium 54.9% Iron 43.4%
*Based on a 2000 Calorie diet
Press ingredients together with floured hands.
Knead lightly on floured surface until smooth.
Press dough evenly over base of greased 24cm recess tin, smooth with knife until level.
Bake in moderate oven 25 minutes or until light; golden brown; cool in tin, place on serv ing plate.
Arrange halved strawberries on; top, spoon glaze over, refrigerate 1 hour or until set.
Serve with whipped cream.
Topping: Halve strawberries, place red currant jelly in pan, stir over low heat until melted, do not boil; add brandy; spoon glaze over strawberries while still hot.