Recipe Details
Ingredients
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3pintsfresh strawberries
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½cupwhite sugar
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2 ¼cupsall-purpose flour
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4teaspoonsbaking powder
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2tablespoonswhite sugar
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¼teaspoonsalt
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⅓cupshortening
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1egg
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⅔cupmilk
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2cupswhipped heavy cream
Cooking Directions
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Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
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Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8-inch round cake pan.
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In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk.
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Stir mixture until just combined.
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Spread the batter into the prepared pan.
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Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
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Slice partially cooled cake in half, making two layers.
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Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
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Enjoy!
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories430 | |
% Daily Value * | |
Total Fat 21g |
27% |
Saturated Fat 10g |
48% |
Cholesterol 66mg |
22% |
Sodium 347mg |
15% |
Total Carbohydrate 55g |
20% |
Dietary Fiber 4g |
13% |
Total Sugars 23g |
|
Protein 7g |
13% |
Vitamin C 79mg |
88% |
Calcium 209mg |
16% |
Iron 3mg |
14% |
Potassium 305mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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