STRAWBERRY SHORTCAKE CUPS
Back when store-bought shortcake was an unheard-of thing, my grandmother passed this mini strawberry shortcake recipe down to my mother. Mother later shared it with me, and I've since given it to my daughter. -Althea Heers, Jewell, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened. , Fill 8 greased muffin cups two-thirds full. Bake at 425° until golden, about 12 minutes. Remove from the pan to cool on a wire rack. , Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes.
Nutrition Facts : Calories 200 calories, Fat 7g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 372mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
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Check it out »#30-minutes-or-less #time-to-make #main-ingredient #preparation #occasion #fruit #kid-friendly #spring #summer #dietary #seasonal #berries #strawberries
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