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Nutrition Facts
Serving Size 1 (269g) Recipe makes 4 servings
Calories 417
Calories from Fat 139		(33%)
Amount Per Serving		%DV
	Total Fat 15.5g	23%
	Saturated Fat 4.4g	21%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 878mg		36%
Potassium 356mg		10%
Total Carbohydrate 61.7g		20%
	Dietary Fiber 4.6g	18%
	Sugars 6.9g
Protein 8.9g		17%
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Homemade Strawberry Shortcake

Recipe #378506 | 30 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chef #231233
Jun 23, 2009

This is not that creepy yellow sponge cake from the grocery store. This is home made goodness at it's best. It is easy to make and is always a homerun!

SERVES 4 -6 , 8 short cakes (change servings and units)

Ingredients

4 cups strawberries
2 cups flour
1/4 cup shortening
3 teaspoons baking powder
3/4 cup milk
1 teaspoon salt

Directions

1
Pre-heat oven to 450 degrees.
2
Wash, trim, and slice strawberries. (I use an entire carton) Place in a medium size bowl. Add a 1/4°C of sugar and mix gentely, and place in the refigerator.
3
In a mixing bowl; measure flour, baking powder and salt. Cut in shorting until mixture looks like cornmeal. Stir in almost all of the milk. If dough is not pliable add enough milk to make soft and puffy. round up dough and place on a lightly floured board, kneed lightly for 20 -25 seconds.
4
I use a cookie scoop to measure out biscuts instead of rolling them out.
5
Place an ungreased baking sheet.
6
Bake 10 to 12 minutes or until golden brown.
7
Server warm or cold. Top with milk or ice cream and whip cream.