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Pat-in-the-Pan Strawberry Shortcake

  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 6

A layered shortcake that brings sunshine to the table no matter what the season! MORE + LESS -

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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.
  • No need to limit yourself to strawberries! Anything from apricots to watermelon works well, too.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
180
% Daily Value
Total Fat
20 g
Saturated Fat
8 g
Cholesterol
25 mg
Sodium
680 mg
Potassium
290 mg
Total Carbohydrate
66 g
Dietary Fiber
4 g
Protein
6 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
100%
100%
Calcium
20%
20%
Iron
14%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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