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Mother’s Strawberry Shortcake

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Member since 2014

Serves | Prep Time | Cook Time 30 minutes


2 eggs
1 C sugar
1 C flour
1/8 tsp salt
1 tsp baking powder
1 T butter
1/2 C hot milk

Beat eggs until light and thick.

Slowly add sugar and beat 2-1/2 minutes with mixer, or 5 minutes by hand.

Fold sifted dry ingredients into egg and sugar mixture all at once.

Melt butter in hot milk and add all at once.

The folding in of the dry ingredients and milk should take only one minute.

Pour batter into wax paper-lined 7" round cake pan.

Bake in moderate oven (360 degrees) for 30 minutes.

Cool and split.

Fill and top with sweetened strawberries.

Pairs Well With


Many thanks to Paulette Kaleikau, who baked and photographed on the 4th of July weekend. Paulette’s comments: “Your mother’s shortbread with a little 4th of July zing. Reminded me of Chinese sponge cake. Thumbs up from both Craig & I.”

Kosher (dairy)

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