Thursday, February 14, 2019

Gooseberry Patch Royal Strawberry Shortcake

Royal Strawberry Shortcake
Thanks to Becky Smith from North Canton, Ohio, for sharing this recipe!  
1/4 c. butter
1/3 c. sugar
1 egg, beaten
2 c. all-purpose flour
4 t. baking powder
1/8 t. salt
1 c. skim milk
2 t. vanilla extract
3-3/4 c. strawberries, hulled and sliced
Garnish: light whipped topping, powdered sugar
In a large bowl, blend together butter and sugar. Add egg; mix well. In a separate bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk. Stir in vanilla. Spread batter in a greased 9"x13" baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool; cut shortcake into squares and split. Place bottom layers of shortbread squares on dessert plates. Top with strawberries. Add whipped topping if desired. Add shortcake tops and more berries. Add more topping if desired. Makes 12 servings.

Nutrition Per Serving: 163 calories, 5g fat, 3g sat fat, 26mg cholesterol, 203mg sodium, 27g carbohydrate, 2g fiber, 9 sugars, 4g protein Exchanges: 1 starch; ½ fruit; 1 fat; ½ other carbohydrate

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