Mom S Strawberry Shortcake
|Sugar||1 1⁄2 Cup (24 tbs), divided|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Strawberries||1 1⁄2 Quart, sliced|
|Whipped cream||1 Cup (16 tbs)|
In a mixing bowl, beat eggs on medium speed for 3 minutes.
Gradually add 1 cup sugar, beating until thick and lemon-colored.
Combine flour, baking powder and salt; beat into the egg mixture.
Heat milk and butter just until butter begins to melt.
Beat into batter with vanilla (batter will be thin).
Pour into a greased 8-in.square baking pan.
Bake at 350° for 25 minutes or until a wooden pick inserted near the center comes out clean.
Cool for at least 10 minutes.
Just before serving, cut cake into serving-size pieces; cut each slice in half horizontally.
Com-bine strawberries and remaining sugar.
Spoon strawberries between cake layers and over the top of each serving.
Top with whipped cream; garnish with mint leaves if desired
Serving size: Complete recipe
Calories 3268 Calories from Fat 991
% Daily Value*
Total Fat 111 g170.5%
Saturated Fat 66.3 g331.7%
Trans Fat 0 g
Cholesterol 797.9 mg266%
Sodium 1149.6 mg47.9%
Total Carbohydrates 526 g175.4%
Dietary Fiber 31.8 g127.3%
Sugars 390.1 g
Protein 39 g77.6%
Vitamin A 23.6% Vitamin C 1391.2%
Calcium 93.7% Iron 78.5%
*Based on a 2000 Calorie diet