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Strawberry-Graham Shortcake Recipe
|Butter||3⁄4 Cup (12 tbs)|
|Dark brown sugar||1 1⁄4 Cup (20 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Graham cracker crumbs||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 1⁄2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange||1 1⁄4 Teaspoon, extract|
|Fresh strawberries||2 Pint|
Serving size: Complete recipe
Calories 4685 Calories from Fat 2909
% Daily Value*
Total Fat 332 g510.2%
Saturated Fat 181.7 g908.3%
Trans Fat 0 g
Cholesterol 1513.1 mg
Sodium 3542.7 mg147.6%
Total Carbohydrates 418 g139.2%
Dietary Fiber 22.7 g90.9%
Sugars 348.4 g
Protein 52 g103.2%
Vitamin A 212.2% Vitamin C 950.3%
Calcium 210.6% Iron 57.5%
*Based on a 2000 Calorie diet
Sift flour, baking powder and salt together; blend in walnuts and cracker crumbs.
Add crumb mixture to egg mixture alter- nately with milk, beating well after each addition.
Spread batter in 2 greased waxed paper-lined 9-inch square cake pans.
Bake in 375-degree oven for 30 to 35 minutes or until cakes test done.
Cool slightly; remove from pans.
Whip cream with sugar and orange extract until soft peaks form.
Spread half the cream on 1 cake layer; slice half the strawberries over layer.
Top layer with remaining cake.
Spread with remaining cream; garnish with remaining whole strawberries."