| T O P I C R E V I E W |
| lonestargal |
Posted - Mar 11 2006 : 07:29:14 AM
Does anyone have a really good recipe for strawberry shortcake? I'm so surprised that MaryJane doesn't have one in her book. This is DD favorite dessert and I always resort to buying those horrible cakes in the store. I've tried to make the biscuits/cakes myself but they always turn out hard as a rock or completely flavorless. I've tried several different recipes but can't get it right. I'd like to stay away from bisquick type stuff too if possible. I was reading through my MJ book this morning and saw the picture of her strawberry shortcake and DD was drooling so I think it's going to be time to make her some soon!!Thanks!! |
| 3 L A T E S T R E P L I E S (Newest First) |
| lonestargal |
Posted - Mar 12 2006 : 6:13:48 PM
Thank you for the recipe, it looks wonderful!!! I will try it for sure! |
| granola girl |
Posted - Mar 12 2006 : 3:37:34 PM
Strawberry Shortcake
Serving Size : 10
4 cups sliced strawberries
1/4 cup sugar
Vegetable cooking spray
1 teaspoon all-purpose flour
1/3 cup margarine -- softened
1/2 cup sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup skim milk
1/4 teaspoon almond extract
2 egg whites -- at room temperature
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 tablespoon turbinado sugar
2 cups frozen reduced-calorie whipped topping -- thawed and divided
Mint sprig -- optional
Combine sliced strawberries and 1/4 cup sugar in a bowl; stir well. Cover and chill 2 hours. Preheat oven to 375 degrees. Line a 9-inch round cake pan with wax paper. Coat pan with cooking spray, and dust with 1 teaspoon flour; set aside. Cream margarine at medium speed of a mixer; gradually add 1/2 cup sugar, beating until light and fluffy (about 5 minutes). Combine 1-3/4 cups flour, baking powder, and salt; stir well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in almond extract. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir about one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture. Pour batter into prepared pan. Sprinkle turbinado sugar over top of cake. Bake at 375 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack. Slice shortcake in half horizontally. Place bottom half, cut side up, on a serving plate. Drain strawberries, reserving juice; drizzle half of juice over bottom cake layer. Spread 1 cup whipped topping over cake layer, and arrange half of strawberries over whipped topping. Top with remaining cake layer, cut side down, and drizzle with remaining reserved juice. Spread remaining cup whipped topping over top cake layer, and arrange remaining half of strawberries over whipped topping.
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Serving Ideas : Garnish with a mint sprig, if desired.
NOTES : Yield: 10 servings.
Farmgirl At Heart |
| Libbie |
Posted - Mar 12 2006 : 07:48:36 AM
I don't have the recipe, but just reading your post made me feel like your daughter! I can't wait until strawberry season! I'll keep my eyes open for a recipe...
XOXO, Libbie
"Nothing is worth more than this day." - Goethe |
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