- May 19, 2009 at 10:28 pm #273486
Strawberry Shortcake Squares
4 cups Strawberries, hulled and sliced
1/4 cup Sugar
2 cups Flour
1/4 cup Sugar
1 Tablespoon Baking Powder
1/4 teaspoon Salt
1/2 cup Butter
2/3 cup Milk
2 cups Sweetened Whipped Cream
6 whole Strawberries
Combine sliced strawberries and 1/4 cup sugar in a bowl and set aside in the refrigerator.
Combine flour, sugar, baking powder, and salt in a mixing bowl, add butter and mix it with your hand or use a pastry blender if you have one, until it looks like coarse meal. In a small bowl, combine milk and egg, stir well and add it to the flour mixture, stir just until moistened. Pour batter into a lightly greased 8 inch square baking pan.
Spread it evenly in the pan. Bake at 450 degrees F for 15 minutes or until cake is a golden brown. Cool 5 minutes and turn out onto a wire rack.
Cut Shortcake into 6 pieces; slice each piece crosswise in half. Place bottom half of shortcake, cut side up, on an individual serving plate; top with a dollop of whipped cream and 2 1/2 tablespoons of strawberry mixture. Add second layer cut side down, top with a dollop of whipped cream and 2 1/2 tablespoons of the strawberry mixture.
Garnish with an additional dollop of whipped cream and a whole strawberry. Repeat for each of the remaining five shortcake squares.
Enjoy! Thanks; Virginia
- May 19, 2009 at 10:59 pm #421678
This sounds soooooo good!!!! Thanks so much! Can’t wait to make them.
- May 20, 2009 at 1:31 am #421689
Sounds good–this will be a real treat
when strawberries come into season….
- May 21, 2009 at 6:15 pm #421807
Yesterday DH made homemade shortcakes & we had bought 3 lbs of strawberries ($1.00 a lb.), so we had strawberry shortcake for lunch. Yummy! He put the rest of the strawberries in the freezer.
Today he bought 6 more lbs & is getting them ready for the freezer as I type. We use only Splenda for anything, we use sugar free Kool whip.
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