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    Strawberry Shortcake

    Source of Recipe

    ww recipes

    List of Ingredients

    4 cups (1 L) fresh strawberries, hulled and cut in half
    1 cup (250 ml) plus 2 Tbs (30 ml) sugar
    2 cups (500 ml) all-purpose flour
    3 Tbs (45 ml) baking powder
    1/2 tsp (2 ml) salt
    1/2 cup (125 ml) unsalted butter
    1 cup (250 ml) milk
    1/2 tsp (2 ml) vanilla extract
    Whipped cream for garnish


    Toss the strawberries with 1 cup (250 ml) sugar in a bowl and
    refrigerate for at least 1 hour. In a separate bowl combine the 2
    tablespoons sugar, flour, baking powder, and salt. Blend in the
    butter. Add the milk and vanilla and mix well. Grease two 8-inch (20
    cm) round cake pans and divide the batter between them. Bake in a
    preheated 450F (230C) oven for 12 to 15 minutes, until golden brown.
    Remove from the oven and cool. Place one cake upside-down on a
    serving platter and top with half the strawberries. Top with the
    remaining cake layer and the rest of the strawberries. Serve
    garnished with whipped cream. Serves 6 to 8.




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