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| Strawberry Shortcake 9
1/2 cup of butter
1/2 cup of sugar
1 cup of all purpose flour
1 teaspoon of baking powder
1/2 cup of cornstarch
2 eggs
Filling & topping
1 1/2 cup of fresh strawberries
2/3 cup of whipping cream
1 egg white
Sugar to taste |
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Cream butter and sugar until light and soft. Sift flour. Sift the flour and baking powder with cornstarch. Add beaten eggs to creamed butter, then fold in the flour with a metal spoon. Place batter in pans, flatten on top. Bake for 20 minutes at 375ºF. until crisp and golden. Cool on wire cooling rack. Prepare strawberries; whip cream in one bowl and egg white in another, fold together and sweeten if desired. Cover 1 shortcake with some of the strawberries and cream. Top with second shortcake and rest of cream and fruit. Strawberry Shortcake 9b
1 angel food cake
One 3 ounce package of Jell-O (strawberry)
1 pint of strawberries
1 carton Cool whip
Dissolve Jell-O in 1 cup of hot water. Pour into Jell-O ring. Add strawberries. Slice cake into individual slices and place in Ring-ring. Apply seal, turn upside down, place in freezer for 30 minutes. Serve with Cool Whip. Before using Ring-ring, grease with mayonnaise. It is easier if you use napkins, paper towels, etc. to grease Ring-ring. Pam can be used instead of mayonnaise if you prefer. |
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