Strawberry Shortcake

• FOR THE BERRY TOPPING:
• 3 cups Strawberries, Sliced
• 1 Tablespoon Sugar
• FOR THE SHORTBREAD:
• 2 Tablespoons Sugar
• 1 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 cups Margarine Or Butter
• 2 Tablespoons Egg, Beaten
• 1/3 cups Non-fat Milk
• FOR THE WHIPPED CREAM:
• 1/2 cups Heavy Whipping Cream
• 1 Tablespoon Sugar
• 1/4 teaspoons Vanilla Extract

1. Stir together berries and 1 tablespoon of sugar and set aside.
2. For the shortbread:
3. Preheat oven to 450 F. Lightly grease four 6-ounce ramekins.
4. In a medium sized bowl, stir together 2 tablespoons of sugar, flour and baking powder. Cut in margarine until the mixture resembles coarse crumbs. Set aside.
5. Combine egg and milk in a small bowl, then add it all at once into the dry ingredients. Stir until just moistened.
6. Spread the batter into your four greased 6-ounce ramekins, building up the edges slightly.
7. Bake for 10 - 13 minutes or until a toothpick inserted near center comes out clean.
8. Cool in the ramekins for 10 minutes. Remove from ramekins and split each into 2 layers.
9. For the whipped cream:
10. In a small bowl, use a mixer to whip together the cream, sugar and vanilla extract. Continue to beat until you reach soft peaks, about 5 minutes.
11. Spoon the fruit and whipped cream between the layers and over the top of the shortbread. Serve immediately.
12. NOTE: If you double the recipe, you can use an 8" round cake pan and cook for 20 - 30 minutes. It's so pretty when you have a full size cake.
13. Calories per serving: 357, Fat: 15, Cholesterol: 40, Sodium: 198, Potassium: 243, Carbs: 45.6, Fiber: 3.5, Sugar: 19, Protein: 6.1

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Taken from tastykitchen.com/recipes/desserts/strawberry-shortcake-5/ (may not work)