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Short Cake

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YIELD

6 small cakes

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 473
4 6E+1
TABLESPOONS ML SUGAR
4 2E+1
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
1 113
STICK G BUTTER
or margarine , softened
2 2
LARGE LARGE EGGS
4 6E+1
TABLESPOONS ML MILK
6 6
PATS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 577 51% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 184mg 61%
Sodium 545mg 23%
Total Carbohydrate 21g 21%
Dietary Fiber 2g 7%
Sugars g
Protein 21g
Vitamin A 21% Vitamin C 0%
Calcium 14% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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