Strawberry Short Cake I
A dish that leans on flour and baking powder.
contains glutencontains dairy
Ingredients
US
Metric
- 2 cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons sugar
- ¾ cup milk
- ¼ cup butter
Make it lactose-friendly
- ¾ cup milk → lactose-free milk, oat milk, or almond milk
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mix dry ingredients, sift twice, work in butter with tips of fingers, and add milk gradually. Toss on floured board, divide in two parts. Pat, roll out, and bake twelve minutes in a hot oven in buttered Washington pie or round layer cake tins. Split, and spread with butter. Sweeten strawberries to taste, place on back of range until warmed, crush slightly, and put between and on top of Short Cakes; cover top with Cream Sauce I.
Nutrition (estimated, per serving)
| Calories | 490 |
|---|---|
| Protein | 10.7 g |
| Fat | 18.1 g |
| Carbs | 71.0 g |
| Fiber | 2.3 g |
| Sodium | 1073 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States