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STRAWBERRY SHORTCAKE 1 pt. fresh strawberries 1 c. flour 1 tsp. baking powder 4 Tbsp. butter or margarine 1 egg 2 to 4 Tbsp. sugar or to taste 1/4 tsp. salt 1/3 c. milk whipped cream Hull berries and slice in half lengthwise. Turn into a 1 1/2 quart bowl. Toss with sugar to taste. Let stand. Combine flour, sugar, baking powder and salt in a 1 1/2 quart bowl. Using two knives, cut in butter until mixture is crum- bly. Beat milk and egg together in small bowl, then pour into flour and butter mixture. Beat vigorously 10 strokes. Turn batter into 4 well greased 6 ounce custard cups. Microwave, uncovered, on Low for 11 to 14 1/2 minutes or until cakes are no longer doughy. Let stand for 3 minutes before inverting onto serving plates. Let cool 5 minutes before filling. Split cakes in 1/2 crosswise. Spoon berries over bottom halves, then cover with top half of cakes. Spoon whip cream on top. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |