Food recipes
Strawberry Shortcake
Strawberry Shortcake Ingredients: strawberries, raw sugars, granulated sugars, granulated wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, wit...
Strawberry Shortcake
Ingredients:
strawberries, raw
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
sugars, granulated
vanilla extract
Directions:
Stir together berries and 1 tablespoon of sugar and set aside.
For the shortbread:
Preheat oven to 450 F. Lightly grease four 6-ounce ramekins.
In a medium sized bowl, stir together 2 tablespoons of sugar, flour and baking powder.
Cut in margarine until the mixture resembles coarse crumbs.
Set aside.
Combine egg and milk in a small bowl, then add it all at once into the dry ingredients.
Stir until just moistened.
Spread the batter into your four greased 6-ounce ramekins, building up the edges slightly.
Bake for 10 13 minutes or until a toothpick inserted near center comes out clean.
Cool in the ramekins for 10 minutes.
Remove from ramekins and split each into 2 layers.
For the whipped cream:
In a small bowl, use a mixer to whip together the cream, sugar and vanilla extract.
Continue to beat until you reach soft peaks, about 5 minutes.
Spoon the fruit and whipped cream between the layers and over the top of the shortbread.
Serve immediately.
NOTE: If you double the recipe, you can use an 8 round cake pan and cook for 20 30 minutes.
Its so pretty when you have a full size cake.
Calories per serving: 357, Fat: 15, Cholesterol: 40, Sodium: 198, Potassium: 243, Carbs: 45.6, Fiber: 3.5, Sugar: 19, Protein: 6.1
Ingredients:
strawberries, raw
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
sugars, granulated
vanilla extract
Directions:
Stir together berries and 1 tablespoon of sugar and set aside.
For the shortbread:
Preheat oven to 450 F. Lightly grease four 6-ounce ramekins.
In a medium sized bowl, stir together 2 tablespoons of sugar, flour and baking powder.
Cut in margarine until the mixture resembles coarse crumbs.
Set aside.
Combine egg and milk in a small bowl, then add it all at once into the dry ingredients.
Stir until just moistened.
Spread the batter into your four greased 6-ounce ramekins, building up the edges slightly.
Bake for 10 13 minutes or until a toothpick inserted near center comes out clean.
Cool in the ramekins for 10 minutes.
Remove from ramekins and split each into 2 layers.
For the whipped cream:
In a small bowl, use a mixer to whip together the cream, sugar and vanilla extract.
Continue to beat until you reach soft peaks, about 5 minutes.
Spoon the fruit and whipped cream between the layers and over the top of the shortbread.
Serve immediately.
NOTE: If you double the recipe, you can use an 8 round cake pan and cook for 20 30 minutes.
Its so pretty when you have a full size cake.
Calories per serving: 357, Fat: 15, Cholesterol: 40, Sodium: 198, Potassium: 243, Carbs: 45.6, Fiber: 3.5, Sugar: 19, Protein: 6.1