White Lily Strawberry Shortcake Recipes

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STRAWBERRY SHORTCAKE



Strawberry Shortcake image

I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 10

2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced

Steps:

  • In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

WHITE LILY SHORTCAKE



White Lily Shortcake image

Provided by Ann Barry

Categories     easy, weekday, dessert

Time 45m

Yield 6 servings

Number Of Ingredients 8

2 cups White Lily self-rising flour
2 tablespoons sugar
1/2 cup butter or margarine
1 egg, beaten
2/3 cup light cream
Butter or margarine, softened
1 cup whipping cream
3 to 4 cups peaches, peeled and sliced

Steps:

  • Preheat oven to 450 degrees.
  • In mixing bowl stir together flour and sugar; cut in the 1/2 cup butter until mixture resembles coarse crumbs.
  • Combine egg and light cream; add to flour mixture, stirring with a fork just enough to moisten.
  • Spread dough in a greased 8-inch round baking pan, building up edges slightly.
  • Bake for 15 to 18 minutes or until golden.
  • Split shortcake horizontally into two layers. Spread a little softened butter over bottom layer.
  • Whip cream. Spoon half the peaches and half the whipped cream over bottom layer. Top with second layer. Spoon remaining peaches and whipped cream over top.
  • Serve while cake is warm.

Nutrition Facts : @context http, Calories 561, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 40 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 24 grams, Sodium 532 milligrams, Sugar 14 grams, TransFat 1 gram

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