Short Cake
Yield
6 small cakesPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 4 | tablespoons |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | stick |
butter
or margarine , softened |
|
| 2 | large |
eggs
|
|
| 4 | tablespoons |
milk
|
|
| 6 | pats |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 113 | g |
butter
or margarine , softened |
|
| 2 | large |
eggs
|
|
| 6E+1 | ml |
milk
|
|
| 6 | pats |
butter
|
|
Directions
Preheat oven to 400℉ (200℃).
Mix first five ingredients in a food processor.
Beat together eggs and milk.
Pour over flour mixture and process just enough to blend.
Roll out on floured board to about ½ inch thickness.
Cut out 12 circles with a large round cookie cutter.
Place six cut outs on baking sheet.
Top each with pat of butter and then top with a second cut out.
Bake in preheated oven 15 minutes, or until golden brown.
Split in middle to create two layers for strawberry shortcake.
