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- 2 Qts strawberries, stemmed, sliced (or possibly crushed), mixed with sugar to taste. Set aside.
- Mix shortcake dough together, cutting butter into dry ingredients. Slowly add in lowfat milk till dough sticks together. Divide dough into halves.
- Roll each half to fit a 9 inch round cake pan. Place dough round in pan, spread a small amt of softened butter over top. Repeat process. Bake at 400 for 20 minutes.
- When cooled to handle, remove shortcake from pan. Separate layers, fill with half of strawberries. Replace top. Cover top with remaining strawberries. Top with whipped cream.
- Serves 6 with generous portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 315 | |
| Calories from Fat 141 | 45% |
| Total Fat 16.01g | 20% |
| Saturated Fat 9.96g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 945mg | 39% |
| Potassium 90mg | 3% |
| Total Carbs 37.36g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.73g | 4% |
| Protein 5.38g | 9% |
