Fruit Short Cake
A dish — butter and sugar carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- ¼ cup butter
- ½ cup sugar
- 1 egg
- ¼ cup milk
- 1 cup flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ¼ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour, baking powder, and salt, adding alternately with milk to first mixture. Beat thoroughly, and bake in a buttered round tin. Cool, spread thickly with sweetened fruit, and cover with Cream Sauce I or II. Fresh strawberries, peaches, apricots, raspberries, or canned quince or pineapple may be used. When canned goods are used, drain fruit from syrup and cut in pieces. Dilute cream for Cream Sauce with fruit syrup in place of milk.
- Any shortcake mixture may be made for individual service by shaping with a large biscuit-cutter; or mixture may be baked in a shallow cake pan, centre removed and filled with fruit, and pieces baked separately to introduce to represent handles.
Nutrition (estimated, per serving)
| Calories | 454 |
|---|---|
| Protein | 7.2 g |
| Fat | 18.0 g |
| Carbs | 67.1 g |
| Fiber | 1.1 g |
| Sodium | 557 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States