Microwaved Strawberry Shortcake
|Fresh strawberries||1 Pint|
|Sugar||4 Tablespoon (Adjust Quantity As Per Taste)|
|Flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|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.