Classic Strawberry Shortcake

Preparation:  15 min. Cooking: 12 min. Total: 27 min.
Recipe photo
  • 2 Cup flour
  • 1 1/4 Tbsp baking powder
  • 1/4 tsp salt
  • 1/2 pinch ground nutmeg
  • 1/2 Cup unsalted butter
  • 4 Fl Oz 2 % milk
  • 2 eggs , separated
  • 1/4 tsp granulated sugar
  • 4 Cup fresh strawberries
  • 1 Cup whipping cream , whipped and sweetened
Sift flour, sugar, baking powder, salt and nutmeg into large bowl. Cut in butter to resemble coarse meal. In bowl blend milk and egg yolks with fork. Stir into flour mixture to make a soft dough. Divide dough into 6/1 portions; form into balls. Pat balls out on greased baking sheet to 3-inch circles, moistening fingers with egg whites. Brush cakes with egg whites. Sprinkle with sugar. Bake in preheated 450-degree oven 10 to 12 minutes until golden. Remove to rack; cool. Sweeten strawberries to taste. Halve cakes horizontally. On plates, fill and garnish with strawberries and whipped cream.
Calories
440 Cal
Fat
25 g
Carbs
47 g
Protein
8.9 g
Fiber
4.2 g
Sugar
9.4 g
Cholesterol
140 mg
Sodium
400 mg


Nutrients

Fiber     4.2 g
Fat     25 g
Sugar     9.4 g
Carbs     47 g
Protein     8.9 g
Calories     440 Cal

Fats

Fat, Poly     1.6 g
Fat, Mono     7 g
Fat, Sat     15 g
Fat, Trans     0.1 g
Fat, Percent     51 %

Vitamins

Vitamin, K     6.2 mcg     5.2 %
Vitamin, A     840 IU     28 %
Vitamin, B12     0.3 mcg     13 %
Niacin     3.1 mg     19 %
Riboflavin     0.4 mg     31 %
Vitamin, C     91 mg     100 %
Vitamin, D     16 IU     2.6 %
Vitamin, B6     0.1 mg     8.1 %
Vitamin, E     1.3 mg     8.8 %
Panto, Acid     0.7 mg     15 %
Choline     62 mg     11 %
Thiamin     0.4 mg     32 %

Minerals

Calcium     300 mcg     30 %
Phosphorus     440 mg     63 %
Magnesium     37 mg     8.8 %
Copper     0.1 mcg     16 %
Fluoride     9.6 mcg     240 %
Zinc     0.9 mg     7.9 %
Cholesterol     140 mg     0.3 %
Sodium     400 mg     27 %
Selenium     20 mcg     37 %
Manganese     0.9 mg     13 %
Potassium     360 mg     7.7 %
Iron     3.2 mg     39 %