Description
A recipe for Strawberry Shortcake

Ingredients

• 1 cup Pillsbury BEST Self-Rising Flour
  
• 2 1/2 cups sugar, divided
  
• 1 cup milk
  
• 3 eggs, lightly beaten
  
• 1 teaspoon McCormick
  
• Pure Vanilla Extract
  
• 3 cups whipping cream
  
• 1 cup sugar
  
• 4 cups sliced fresh strawberries

Preparation
Prep time: 10 minutes | Cook time: 30 minutes | Chill time: 1 hour

1. Preheat oven to 350°F. Grease 13x9x2-inch baking pan; set aside.

2. In medium mixing bowl combine flour and 1 1/2 cups sugar. Stir in milk, eggs, and vanilla just until combined. Spread batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack.

4. Meanwhile, in large mixing bowl combine whipping cream and 1 cup sugar. Beat with electric mixer on medium to high speed until stiff peaks form.

5. Cut cake into 16 squares. Split each square, horizontally, into 2 layers. Spoon some whipped cream and strawberries over bottom layer. Replace top layer. Top with remaining whipped cream and strawberries. Place shortcakes on large serving platter. Cover and chill up to 1 hour before serving.

Nutrition
no information available

Serves
Serves 8

Variations
no information available