Strawberry Shortcake Cups

By srumbel

Back when store-bought shortcake was an unheard-of thing, my grandmother passed this recipe down to my mother. Mother later shared it with me, and I've since given it to my daughter. —Althea Heers, Jewell, Iowa

from tasteofhome

Ingredients

• 1 quart fresh strawberries
• 4 tablespoons sugar, divided
• 1-1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 1 egg
• 1/2 cup milk
• Whipped cream

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

•Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened.
•Fill eight greased muffin cups two-thirds full. Bake at 425° for 12 minutes or until golden. Remove from the pan to cool on a wire rack.
•Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes. Yield: 8 servings.




Nutritional Facts
1 serving (1 each) equals 200 calories, 7 g fat (4 g saturated fat), 44 mg cholesterol, 372 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.