Super Strawberry Shortcake
|Fresh strawberries||1 Quart, sliced|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs) (Cold)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
Combine the strawberries and sugar; set aside.
For shortcake, combine dry ingredients in a large bowl; cut in butter until crumbly.
In a small bowl, beat egg; add sour cream.
Stir into the crumb mixture just until moistened.
Turn onto a floured board; knead 25 times or until smooth.
Roll out into a 7-1/2-in.circle.Cut a 2-in.hole in center to form a ring.
Place on a lightly greased baking sheet.
Bake at 425° for 12-14 minutes or until golden.
Remove from baking sheet; cool on a wire rack.
For topping, beat cream and sugar until stiff peaks form; stir in vanilla.
Just before serving, split cake horizontally.
Spoon juice from berries over bottom layer.
Spoon half of berries over juice.
Spread half of topping over berries.
Add the top cake layer, remaining topping and berries.
Cut into wedges.
Serving size: Complete recipe
Calories 2452 Calories from Fat 1492
% Daily Value*
Total Fat 168 g258.4%
Saturated Fat 103.6 g518%
Trans Fat 0 g
Cholesterol 753.5 mg251.2%
Sodium 3129.2 mg130.4%
Total Carbohydrates 198 g66%
Dietary Fiber 21.5 g85.9%
Sugars 96.8 g
Protein 26 g52.8%
Vitamin A 55.1% Vitamin C 929.8%
Calcium 163.4% Iron 62%
*Based on a 2000 Calorie diet