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Add a photoServings: 12
Ingredients
- 2 c. Flour, Sifted
- 2Â 1/2 tsp Baking Pwdr
- 3/4 tsp Salt
- 2 Tbsp. Sugar
- 4 Tbsp. Shortening
- 2/3 c. Lowfat milk
- Â Â Strawberries
- Â Â Whipped Cream
Directions
- Refrigeratethe shortening. Preheat the oven to 450 degrees. Sift the dry ingredients together. Cut in the shortening using a pastry cutter forming pea size grains. Stir in sufficient lowfat milk to create a sticky ball of dough. Divide into equal portions, 2 per shortcake biscuit cake. For each cake, press one portion into the bottom of a greased and floured (9") metal pie pan. Spread with butter. Place the second portion on top. Bake till done (12-15 min). Cut into wedges (one per portion). Separate the layers in each of the portions. Spread whipped cream on top of each layer. Top each layer with strawberries. Reassemble. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 12 servings | |
| Calories 128 | |
| Calories from Fat 41 | 32% |
| Total Fat 4.61g | 6% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 1.43g | |
| Cholesterol 1mg | 0% |
| Sodium 414mg | 17% |
| Potassium 44mg | 1% |
| Total Carbs 18.75g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.91g | 2% |
| Protein 2.62g | 4% |
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