Classic Strawberry Shortcake
Preparation: 15 min. Cooking: 12 min.
Total: 27 min.
- 2 cups flour
- 1/4 cup granulated sugar
- 1-1/3 Tbsp baking powder
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- 1/2 cup unsalted butter
- 1/2 cup 2% milk
- 2 eggs, separated
- 1/4 tsp granulated sugar
- 4 cups fresh strawberries
- 1 cup whipping cream, whipped and sweetened
Sift flour, sugar, baking powder, salt and nutmeg into large bowl. Cut in butter to resemble coarse meal. In bowl blend milk and egg yolks with fork. Stir into flour mixture to make a soft dough. Divide dough into 6 portions; form into balls. Pat balls out on greased baking sheet to 3-inch circles, moistening fingers with egg whites. Brush cakes with egg whites. Sprinkle with sugar. Bake in preheated 450-degree oven 10 to 12 minutes until golden. Remove to rack; cool. Sweeten strawberries to taste. Halve cakes horizontally. On plates, fill and garnish with strawberries and whipped cream.
Calories
470 Cal
Fat
25 g
Carbs
55 g
Protein
8.9 g
Fiber
4.2 g
Sugar
18 g
Cholesterol
140 mg
Sodium
420 mg
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