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Strawberry Shortcake Recipe
|Enriched flour||2 Cup (32 tbs), sifted|
|Baking powder||3 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Soft butter/Margarine||1 Tablespoon|
|Sugared strawberries||4 Cup (64 tbs), sliced|
|Heavy cream||1 Cup (16 tbs), whipped|
Serving size: Complete recipe
Calories 3973 Calories from Fat 1904
% Daily Value*
Total Fat 219 g336.3%
Saturated Fat 92.2 g461.2%
Trans Fat 13.5 g
Cholesterol 583.9 mg
Sodium 2397.5 mg99.9%
Total Carbohydrates 474 g158%
Dietary Fiber 19.1 g76.3%
Sugars 243.3 g
Protein 34 g69%
Vitamin A 85.2% Vitamin C 510%
Calcium 154.7% Iron 62.2%
*Based on a 2000 Calorie diet
Combine egg and milk; add all at once to dry ingredients, stirring only to moisten.
Turn dough out on floured surface; knead gently for 1/2 minute.
Pat or roll dough to 1/2 inch.
Cut 6 biscuits with floured 21/2-inch round or fluted cutter.
Bake on un-greased baking sheet in very hot oven (450°) about 10 minutes.
Split shortcakes; butter bottom layers.
Fill and top with strawberries and whipped cream.