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Nutrition Facts
Serving Size 1 (242g) Recipe makes 6 servings
Calories 493
Calories from Fat 157		(31%)
Amount Per Serving		%DV
	Total Fat 17.5g	26%
	Saturated Fat 10.7g	53%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 46mg		15%
Sodium 762mg		31%
Potassium 259mg		7%
Total Carbohydrate 80.3g		26%
	Dietary Fiber 3.1g	12%
	Sugars 42.1g
Protein 6.5g		12%
detailed view... how is this calculated?

Strawberry Shortcake

Recipe #68215 | 1¼ hours | 1 hour prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Mimi Bobeck
Aug 4, 2003

SERVES 6 -8 (change servings and units)

Ingredients

4 cups fresh strawberries, hulled and cut in half
1 cup sugar, plus
2 tablespoons sugar
2 cups all-purpose flour
3 tablespoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup milk
1/2 teaspoon vanilla extract
whipped cream (to garnish)

Directions

1
Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour.
2
In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt.
3
Blend in the butter.
4
Add the milk and vanilla and mix well.
5
Grease two 8-inch (20 cm) round cake pans and divide the batter between them.
6
Bake in a preheated 450°F (230°C) oven for 12 to 15 minutes, until golden brown.
7
Remove from the oven and cool.
8
Place one cake upside-down on a serving platter and top with half the strawberries.
9
Top with the remaining cake layer and the rest of the strawberries.
10
Serve garnished with whipped cream.

Questions about this recipe?

Featured Reviews for This Recipe

From: Jeri Roth Lande

On May 30, 2009

I actually followed the recipe exactly (unusual for me) & it came out great. It also looks very impressive. I wasn't sure how well it would keep, so I made the parts in advance & assembled right before serving. The only thing I might change, unlike the previous posters, is possibly use a little more strawberries.

1 person found this review helpful

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From: fabelicious

On Apr 11, 2009

Easy to make yet very yummy. Everyone loves it at supper tonight. I only used 2 cups of strawberries because that was all I had available and it was still enough berries for the cake. I would use the syrup from the berries and sugar on the biscuit next time.

1 person found this review helpful

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From: Lauralie41

On Jul 20, 2005

Was enjoyed by everyone for dessert! Only thing I did different was not using quite the whole cup of sugar for strawberries.

2 people found this review helpful

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From: Chef #896456

On Jun 21, 2009

the 3 tablespoons needs to be changed to 3 teaspoons maybe..my little sister tried to make this tonight and as you might have guessed it turned out terribly!

1 person found this review helpful

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Read all 11 reviews