Strawberry Shortcake

Alicia Calvo, MPH, RDN, CDCES, CEDRD adapted from Taste of Home

Strawberry shortcake is a simple and light summer dessert that is the perfect ending to any meal.

Yield: 9

Ingredients:

• ⅔ cup sugar

• ¼ cup shortening

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• 1 ½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ cup low-fat milk

• 1 cup heavy whipping cream, whipped

• 1 ½ quarts fresh or frozen strawberries, sliced

Instructions:

1. In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture.

2. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.

3. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries.

4. Serve immediately and enjoy!

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Nutrition Facts:

Serving Size: ⅑ cake

Calories: 224

Total Fat: 6 g

Total Carbohydrate: 39 g

Protein: 4 g