Creamed Strawberry Shortcake
|Plain flour||8 Ounce|
|Baking powder||1 Pinch|
|Ground almonds||1⁄2 Ounce|
|Margarine||4 1⁄2 Ounce|
Sift flour, salt and baking-powder and mix with the ground almonds.
Cream the fat and sugar and add egg yolk.
Work in the flour mixture as for a cake of shortbread.
Divide into three pieces and roll into rounds a good 1 in thick.
Bake in a moderate oven (350° F., Gas 4) until golden brown, then allow to become cold.
Crush strawberries slightly with sugar to taste and add a little whipped cream.
Spread this on to the first round of shortcake, cover with the second round and so on, finishing with a layer of strawberries.
Pipe whipped cream on top and round edges.
Decorate as desired.
Serving size: Complete recipe
Calories 2185 Calories from Fat 1000
% Daily Value*
Total Fat 113 g173.3%
Saturated Fat 20.5 g102.6%
Trans Fat 0 g
Cholesterol 185.1 mg61.7%
Sodium 342.1 mg14.3%
Total Carbohydrates 278 g92.7%
Dietary Fiber 15.3 g61.1%
Sugars 81.5 g
Protein 20 g40.3%
Vitamin A 96.7% Vitamin C 470.7%
Calcium 17.2% Iron 18.1%
*Based on a 2000 Calorie diet