HONEY SHORTCAKES AND STRAWBERRIES

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Make and share this Honey Shortcakes and Strawberries recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 45m

Yield 6 shortcakes, 6 serving(s)

Number Of Ingredients 13

2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup honey
1/2 cup milk
2 tablespoons butter
2 tablespoons honey
1 teaspoon lime peel, finely shredded
1 tablespoon lime juice
3 cups fresh fruit (such as small whole strawberries, or peeled, sliced, and or or chopped mangoes, kiwi fruit, pineappl)
sweetened whipped cream (optional)

Steps:

  • Allow eggs to stand at room temperature for 30 minutes.
  • Meanwhile, grease and flour six 3/4 to 1-cup individual tube pans or 10-ounce custard cups; set pans or cups aside.
  • In a small bowl stir together flour, baking powder, and salt; set aside.
  • Preheat oven to 350°F
  • In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick.
  • Gradually add sugar, beating on medium speed for 3 to 4 minutes or until light and fluffy.
  • Beat in the 1/4 cup honey.
  • Add the flour mixture; beat on low to medium speed just until combined.
  • In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined.
  • Pour batter into the prepared pans or cups.
  • Bake for 15 to 20 minutes or until tops spring back when lightly touched.
  • Cool cakes in pans or cups on a wire rack for 10 minutes.
  • Remove from pans and cool completely on wire rack.
  • Place cakes on platter or individual plates.
  • Combine 2 tablespoons honey, lime peel, and lime juice; toss with fruit.
  • To serve spoon fruit mixture over cakes.
  • Top with a dollop of whipped cream, if desired.

Nutrition Facts : Calories 308.6, Fat 6.4, SaturatedFat 3.5, Cholesterol 75, Sodium 226.4, Carbohydrate 59.8, Fiber 0.6, Sugar 42.5, Protein 5

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