Strawberry Shortcake

Yield

1 8-inch round cake

30

20

3 pints: fresh strawberries

1/2 cup: white sugar

2 1/4 cups: all-purpose flour

4 teaspoons: baking powder

2 tablespoons: white sugar

1/4 teaspoon: salt

1/3 cup: shortening

1: egg

2/3 cup: milk

2 cups: whipped heavy cream

Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.

Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.

In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.

Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Calories: 430 kcal

Carbohydrates: 55.2 g

Cholesterol: 69 mg

Fat: 21.4 g

Fiber: 3.6 g

Protein: 6.6 g

Sodium: 347 mg

1 - 8x8 inch cake

20

30

3: eggs

1 cup: white sugar

1 cup: all-purpose flour

1 tablespoon: milk

1 tablespoon: butter, melted

:  

1 cup: heavy cream

2 tablespoons: white sugar

1/2 teaspoon: vanilla extract

1/2 teaspoon: coffee flavored liqueur

:  

2 pints: fresh strawberries, halved

Butter and flour an 8x8 inch baking dish and line bottom with parchment paper.

In a medium bowl, beat eggs with 1 cup sugar until foamy. Fold in flour. Stir in milk and butter. Pour into prepared pan.

Place pan on a rack in a hot steamer. Steam over high heat 25 to 30 minutes, until cake springs back when touched lightly in center. Invert on wire rack to cool completely.

Whip cream with 2 tablespoons sugar until stiff peaks form. Fold in vanilla and liqueur.

Slice cooled cake into three layers. Layer with whipped cream and strawberries. Serve at once.

Calories: 302 kcal

Carbohydrates: 42.8 g

Cholesterol: 110 mg

Fat: 13.1 g

Fiber: 2 g

Protein: 4.7 g

Sodium: 44 mg