A Classic Strawberry Shortcake

Stir together berries and 1 Tbsp. sugar, aset aside.

For the shortbread: Stir together 2 Tbsp. sugar, flour and baking powder. Cut in margarine till mixture resembles coarse crumbs.

Combine egg and milk, add all at once to dry ingredients. Stir till just moisten.

Spread into a greased 4 – 6oz ramekins, building up the edge slightly.

Bake for 10 – 13 minutes or till toothpick inserted near center comes out clean.

Cool in pan for 10 minutes. Remove from pan, split into 2 layers.

To make whip cream:

In a small bowl, mix cream, sugar and vanilla extract, beat until a heavy cream, about 5 minutes.

Spoon the fruit and whipped cream between layers and over top. Serve immediately.

NOTE: If you double the recipe, you can use an 8″ round cake pan and cook for 20 – 30 minutes. It’s so pretty when you have a full size cake.

Calories per serving: 357, Fat: 15, Cholesterol: 40, Sodium: 198, Potassium: 243, Carbs: 45.6, Fiber: 3.5, Sugar: 19, Protein: 6.1