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2 c flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 c margarine
1 egg, beaten
2/3 c light cream
Soft butter
3-4 c sweetened strawberries
1 c heavy cream, whipped


Sift dry ingredients together into bowl; cut in margarine until mixture resembles coarse crumbs. Combine egg and light cream; add all at once to margarine mixture, stirring just until dry ingredients are moistened. Turn out on floured surface; knead gently for 30 seconds.
Pat or roll out 1/2 inch thick. Cut 6 shortcakes with floured 2 1/2 inch round or fluted cutter. Place on ungreased baking sheet.
Bake in preheated 450 degree oven for about 10 minutes.
Split shortcakes; spread butter on bottom layers; add layer of strawberries. Place tops over strawberries; add layer of strawberries. Top with whipped cream. Other fruits may be used instead of strawberries.