Strawberry Shortcake Cups |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Back when store-bought shortcake was an unheard-of thing, my grandmother passed this recipe down to my mother. Mother later shared it with me, and I've since given it to my daughter. Ingredients:
1 quart fresh strawberries |
4 tablespoons sugar, divided |
1-1/2 cups king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/4 cup cold butter, cubed |
1 egg |
1/2 cup milk |
whipped cream |
Directions:
1. Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened.
2. Fill eight greased muffin cups two-thirds full. Bake at 425° for 12 minutes or until golden. Remove from the pan to cool on a wire rack.
3. Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes. Yield: 8 servings.
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