Be mine strawberry shortcake

Yield: 16 Servings

Measure Ingredient
2⅔ cup All-purpose flour
2 teaspoons DAVIS Baking Powder
1¼ cup Sugar; divided
½ cup FLEISCHMANN'S Margarine
1 teaspoon Vanilla extract
½ cup EGG BEATERS Real Egg Product
¾ cup Skim milk
3 pints Strawberries; divided
1 \N Container; (8-ounce) light prepared whipped topping

Combine flour and baking powder set aside. Reserve 2 tablespoons sugar. In large bowl, with electric mixer at medium speed, beat sugar, margarine and vanilla until creamy. Add egg product; beat 1 minute. Alternately add flour mixture and milk, blending well after each addition. Divide batter between a greased 8-inch round cake pan and a greased 8 x 8 x 2-inch pan. Bake at 350°F for 20 to 25 minutes or until toothpick inserted comes out clean.

Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks. In medium bowl, mash 2 pints hulled strawberries and reserved 2 tablespoons of sugar; set aside. Hull and halve remaining strawberries.

Place square cake on large plate. Cut round layer in half crosswise; place cut edge of each half against 2 adjacent sides of square cake to form a heart. Slice round and square layers in half horizontally to make 2 layers.

Spread top of bottom layer with mashed strawberries; replace top layer, cut side down. Frost top with whipped topping garnish with strawberry halves.

Nutrition Information per serving: 240 calories, 110 mg sodium, 0 mg cholesterol, 6 gm total fat (238 calories from fat), 1 gm saturated fat, 2 gm dietary fiber SOURCE: Nabisco Posted to recipelu-digest by QueenBerta@... on Feb 8, 1998

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