You are here

Microwaved Strawberry Shortcake

Microwaverina's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Strawberry
Cook Time: 
45 Minutes

Rate It

Your rating: None
4.071875
Average: 4.1 (16 votes)