Strawberry Shortcake Cups Recipe
Ingredients
- 1 quart fresh strawberries
- 4 tbsp sugar, divided
- 1 1/2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 1 egg
- 1/2 milk
- Whipped cream
Directions
- Mash or slice the strawberries,
- Place in a large bowl
- Add 2 tablespoons of sugar
- Set aside
- In another bowl, combine the flour, baking powder, salt, and remaining sugar
- Cut in the butter until crumbly
- In a small bowl, beat the egg and the milk
- Stir into the flour mixture just until moistened
- Fill the eight greased muffin cups two-thirds full
- Bake at 425 F for 12 minutes or until golden
- Remove from the pan to cool on a wire rack
- Just before serving, split the shortcakes in half horizontally
- Spoon the berries and the whipped cream between the layers and over the top
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 191 | |
| Calories from Fat 59 | 31% |
| Total Fat 6.74g | 8% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 667mg | 28% |
| Potassium 144mg | 4% |
| Total Carbs 29.72g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 9.9g | 7% |
| Protein 3.65g | 6% |
