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Microwaved Strawberry Shortcake

Microwaverina's picture
  Fresh strawberries 1 Pint
  Sugar 4 Tablespoon (Adjust Quantity As Per Taste)
  Flour 1 Cup (16 tbs)
  Sugar 3 Tablespoon
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Egg 1
  Whipped cream 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)

1. Hull strawberries and slice in half lengthwise, turn into a 1-quart mixing bowl and toss with sugar to taste. Let stand while shortcake is being prepared.
2. Combine flour, sugar, baking powder, and salt in a 1 1/2 -quart mixing bowl. Using two knives or a pastry blender, cut in butter until mixture is crumbly. Beat milk and egg together in a small bowl or measure, then pour into flour-butter mixture. Beat vigorously 10 strokes. Turn batter into 4 well-greased 6-ounce custard cups. Microwave, uncovered, at Time Cook (power level 5) for 7 to 9 minutes, or until cakes are no longer doughy, rearranging the cups after 4 minutes' cooking time. Let stand for 3 minutes before inverting onto serving plates. Let cool 5 minutes before filling.
3. Split cakes in half crosswise. Spoon strawberries over bottom halves, then cover strawberries with top halves of cakes. Spoon whipped cream on top.

Recipe Summary

Lacto Ovo Vegetarian
Cook Time: 
45 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1968 Calories from Fat 848

% Daily Value*

Total Fat 95 g146.9%

Saturated Fat 58.6 g293.1%

Trans Fat 0 g

Cholesterol 505.7 mg168.6%

Sodium 1025.9 mg42.7%

Total Carbohydrates 249 g83.1%

Dietary Fiber 13 g51.9%

Sugars 139.7 g

Protein 25 g50.7%

Vitamin A 35.7% Vitamin C 470.4%

Calcium 65.6% Iron 51.6%

*Based on a 2000 Calorie diet


Microwaved Strawberry Shortcake Recipe