2 c. all-purpose flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. shortening
1 c. milk
Coolwhip
Strawberries
Heat oven 450 degrees. Grease round layer pan, 8 x 1 1/2 inches.
Measure flour, 2 tbsp. sugar, the baking powder and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in milk just until blended.
Pat into pan. Bake 15-20 minutes or until golden brown. Split short cake while warm.
Usually I would make my own whip cream, but I was feeling lazy so I filled the middle with lite coolwhip and fresh cut strawberries (about 2 cups). I like to let it sit for a while before serving it, allowing the moisture to soaking to the cake. Scott and I always like peach or strawberry shortcakes better the next day. Yum
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