Strawberry Shortcake

• 3 c. sliced fresh strawberries
• 1 2/3 c. all-purpose flour
• 2 tsp. baking powder
• 3 Tbsp. margarine
• 1/2 c. buttermilk or skim milk
• 1/2 c. skim milk
• 2 Tbsp. sugar
• 1 Tbsp. sugar
• 1/4 tsp. baking soda
• 1 egg, beaten
• 1 (1.4 oz.) envelope whipped dessert topping mix
• nonstick spray coating

1. Mix strawberries and 2 tablespoons sugar.
2. Cover and refrigerate for 1 hour.
3. In a mixing bowl mix together flour, 1 tablespoon sugar, baking powder and baking soda.
4. Cut in margarine until the mixture looks like coarse crumbs.
5. Combine egg and buttermilk.
6. Add to flour mixture all at once, stirring until combined.
7. Spray an 8-inch round baking pan with nonstick spray. With lightly floured hands pat dough into the pan.
8. Bake in a 450u0b0 oven for 10 minutes or until golden colored on top.
9. Cool in pan for 10 minutes.
10. Remove from pan and cool completely.
11. While cake is cooling, prepare whipped topping according to directions using the skim milk.
12. Split shortcake into 2 layers.
13. Place bottom layer on a serving plate.
14. Top with half of the strawberries, then add the second layer of shortcake.
15. Spoon dessert topping and the rest of the strawberries on top of cake.
16. Other berries can be used instead of strawberries; peaches are good also.
17. Serves 8 people.

fresh strawberries, allpurpose, baking powder, margarine, buttermilk, milk, sugar, sugar, baking soda, egg, nonstick spray coating

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1085628 (may not work)