Pat-in-the-Pan Strawberry Shortcake

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

Prep Time

Minutes

Total Time

1:40

Hr:Mins

Makes

servings

quart strawberries, sliced

1/2

cup sugar

1/3

cup shortening

cups Gold Medal® all-purpose flour

tablespoons sugar

teaspoons baking powder

teaspoon salt

3/4

cup milk

Butter or margarine, softened

Cream or sweetened whipped cream

Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
Heat oven to 450ºF. Grease bottom and side of round pan, 8x1 1/2 inches.
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.
Bake 15 to 20 minutes or until golden brown.
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.

Pat-in-the-Pan Strawberry Shortcake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens