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Ingredients
US|METRIC
- 2 pints strawberries (washed, hulled and cut into slices)
- 2 tablespoons sugar
- 1 tablespoon firmly packed light brown sugar
- Crisco Original No-Stick Cooking Spray
- 2 cups Pillsbury BEST All Purpose Flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Crisco All-Vegetable Shortening (OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening)
- 1 large egg (beaten)
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- whipped cream
Directions
- COMBINE strawberries, 2 tablespoons sugar and brown sugar in medium bowl. Toss to mix well. Cover and refrigerate 1 to 4 hours before serving.
- HEAT oven to 425ºF. Lightly spray baking sheet with no-stick cooking spray.
- COMBINE flour, sugar, baking powder and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size pieces. Add egg, milk and vanilla. Toss with fork until well combined (do not overwork). Drop batter into 6 equal mounds on prepared baking sheet.
- BAKE 10 to 12 minutes until lightly browned. Remove from oven; place baking sheet on a rack to cool.
- SPLIT each shortcake in half horizontally. Place bottoms on serving plates. Place an even amount of strawberries on shortcake bottoms. Top with whipped cream. Replace shortcake tops. Serve immediately.
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NutritionView More
120Calories
Sodium20% DV490mg
Fat2% DV1.5g
Protein6% DV3g
Carbs8% DV24g
Fiber8% DV2g
| Calories120Calories from Fat20 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium490mg20% |
| Potassium240mg7% |
| Protein3g6% |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber2g8% |
| Sugars20g40% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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