Strawberry Shortcake VI
Your family will ask for seconds of this delicious shortcake! This recipe is especially wonderful since it can be one of the first desserts you bake when strawberries ripen in spring.
2 cups all-purpose flour
2 tablespoons granulated (white) sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter, room temperature
1 egg, beaten
2/3 cup milk
2 pints strawberries, sliced
whipped cream, optional
Preheat oven to 375°F (191°C). Grease an 8-inch square baking pan with Pan Release or baking spray with flour.
In a bowl, combine flour, sugar, baking powder, salt and cream of tartar. Cut in butter until mixture is the size of peas. Add the egg and milk; mix well. Spread into prepared baking pan.
Bake for 20 to 25 minutes. Cut into squares and top with strawberries and whipped cream if desired.
Preparation/Total Time: 30 minutes
One serving (prepared with margarine and fat-free milk and served without whipped cream) equals 217 calories, 11 g fat (0 saturated fat), 24 mg cholesterol, 436 mg sodium, 27 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1 3/4 starch.