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Strawberry Shortcake

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Member since 2009

Serves | Prep Time | Cook Time


 ¼ cup milk
 2 tbsp butter
 ¾ cup flour
 1 tsp salt
 5 eggs
 ¾ cup sugar
 1 tsp lemon juice
Filling and Topping:
 Whipped Cream
 1 quart of sliced strawberries
 Icing Sugar

Preheat oven to 350F

Heat milk and butter over medium heat. Stir in juice. Keep warm on minimum. Combine flour with baking powder and salt. Separate 3 of the eggs. Beat whites until they’re foamy. Beat in ¼ cup sugar, 1 tbsp at a time till soft peaks form. In other bowl, beat yolks, remaining eggs and remaining sugar for 5 minutes; till thickened. Fold in whites with spatula. Fold in dry ingredients. Add milk and lay in 15”x11” baking sheet lined with parchment paper. Bake for about 12 minutes. When cooled cut into evenly measured squares.

Layer cake squares with strawberries and cream. Order: Cake-Cream-Strawberries-Cake-Cream-Strawberries-Icing Sugar

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