Slab Strawberry Shortcake


  • 3 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup granulated sugar
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup cold butter, cut in pieces
  • 2 eggs, slightly beaten
  • 2 cups heavy whipping cream Strawberries
  • 1 quart (4 cups) strawberries, sliced
  • 1/4 cup granulated sugar


  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
Slab Strawberry Shortcake

  1. Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.]
  2. In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.

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