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Bursting with fresh strawberries and layered with fluffy biscuits and creamy whipped topping, this recipe is the perfect balance of sweet and tart. SCRUMPTIOUS STRAWBERRY SHORTCAKE
SUDOKU
Ingredients
• 2 cups all-purpose flour • 2 tsp baking powder • 1/2 tsp salt • 1/2 cup butter, softened • 1/2 cup granulated sugar • 1 large egg
• 2/3 cup milk • 1/2 cup heavy cream • 2 tbsp granulated sugar • 2 cups sliced fresh strawberries
Directions 1. Preheat oven to 375° F. Grease an 8-inch round cake pan. 2. In a medium bowl, combine flour, baking powder, and salt. 3. In a large bowl, beat butter and sugar until light and fluffy. Add egg and mix until blended. 4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients; mix until blended. 5. Pour batter into prepared pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan before serving. 6. Whip heavy cream and sugar together until stiff peaks form. 7. Arrange strawberries on top of cake and spread whipped cream over top before serving.
SOLUTION ON PG. 6
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