Pat-in-the-Pan Strawberry Shortcake

Pat-in-the-Pan Strawberry Shortcake

A layered shortcake that brings sunshine to the table no matter what the season!

Prep Time

20

Minutes

Total Time

1:40

Hr:Mins

Makes

6

servings

1
quart strawberries, sliced
1/2
cup sugar
1/3
cup shortening
2
cups Gold Medal® all-purpose flour
2
tablespoons sugar
3
teaspoons baking powder
1
teaspoon salt
3/4
cup milk
Butter or margarine, softened
Cream or sweetened whipped cream
  1. Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
  2. Heat oven to 450ºF. Grease bottom and side of round pan, 8x1 1/2 inches.
  3. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
  4. Bake 15 to 20 minutes or until golden brown.
  5. Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Although available year-round, fresh strawberries are at their best from April to June. Go ahead and use other in-season fresh fruit when your grocery store’s strawberries look less than spectacular.
Variation
No need to limit yourself to strawberries! Anything from apricots to watermelon works well, too.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 180 ),
  • Total Fat 20 g
    • (Saturated Fat 8 g,),
  • Cholesterol 25 mg;
  • Sodium 680 mg;
  • Total Carbohydrate 66 g
    • (Dietary Fiber 4 g,
  • Protein 6 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.