Tuesday, May 28, 2013

Great-Granny's Magnificent Strawberry Shortcake

This is a recipe my oldest brought home from first grade. I made it last night and it was really good. And, very simple. It tasted much better than the store bought round pound cakes we usually use when doing strawberry shortcake.

Start to Finish: 25-30 minutes

2 cups all-purpose flour, sifted
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup butter
1 egg, beaten
2/3 cup milk
3 to 4 cups strawberries, washed and sliced
1 cup whipping cream, whipped or prepared whipped topping, optional

1. Preheat oven to 450 degrees.
2. Lightly coat 8 x 1½-inch round pan with cooking spray; set aside.
3. Sift flour, then sift together dry ingredients.
4. Cut in butter until mixture resembles coarse crumbs.
5. Add egg and milk, stirring by hand just enough to moisten.
6. Spread dough in pan, building up edges slightly.
7. Bake 15 to 18 minutes or until lightly brown. Remove cake from pan and cool on rack 5 minutes.
8. Split into two layers and lift top off carefully.
9. Alternate layers of cake, whipped cream and strawberries, ending with strawberries on top.

 Variations: I am sure you could use any fruit for this. If you were to use blueberries, maybe add some grated lemon peel or lemon juice to the shortcake. If you were to use cranberries, grated orange peel or orange juice would be good.

Notes:  This was good. The kids all ate it and then asked or more. And, I gave them pretty big pieces to begin with. We will be making it again.

Servings: 12

Estimated Cost: $5.00

Source: Kid’s School

Nutrition Facts: Nutrition Facts: 1 serving without whipped cream provides 180 calories, 9g total fat, 5g saturated fat, 0g trans fat,
40mg cholesterol, 250mg sodium, 23g total carbohydrate, 1g dietary fiber, 5g sugar, vitamin C 40%