Cakes and Frostings

Strawberry Shortcake

  • 6 cups Strawberries, sliced
  • 1/2 cups Sugar
  • 2 cups Flour
  • 2 teaspoons Baking powder
  • 1/2 cups Margarine
  • 1 Eggs, beaten
  • 2/3 cups Milk
  • ~ Whipped cream

    • Stir together berries and 1/4 cup of the sugar; set aside. Stir together remaining sugar, flour, and baking powder. Cutin margarine till mixture resembles coarse crumbs. Combine egg and milk; add all at once to dry ingredients. Stir just to moisten. Spread into a greased 8x11/2-inch round baking pan, building up edgeslightly. Bake in a 450° oven for 15 to18 minutes or till toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Split into 2 layers. Spoon the fuit and whipped cream between layers and over top. Serve immediately.

    8 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Vanessa Myers of Fort Worth, TX. 

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