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Mom S Strawberry Shortcake's picture
  Eggs 2
  Sugar 1 1⁄2 Cup (24 tbs), divided
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon
  Vanilla extract 1 Teaspoon
  Strawberries 1 1⁄2 Quart, sliced
  Whipped cream 1 Cup (16 tbs)
  Mint leaves 4

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

Recipe Summary

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Nutrition Rank

Nutrition Facts

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

Mom S Strawberry Shortcake Recipe