strawberries and cream shortcake
From my Mamaw's recipe collection.
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yield
12 serving(s)
cook time
10 Min
method
Bake
Ingredients For strawberries and cream shortcake
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2 call purpose flour
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1/4 csugar
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1 Tbspbaking powder
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1 tsporange rind
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1/4 tspsalt
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2/3 cshortening
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2/3 cmilk
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1egg, beaten
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1 tspvanilla
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1 can14 ounce sweetened condensed milk
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14 serving size instant vanilla flavor pudding mix
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1/2 ccold water
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14 ounce container frozen whipped topping, thawed (1 3/4 cups)
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1 qtfresh strawberries, cleaned, hulled, and sliced
How To Make strawberries and cream shortcake
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1Preheat oven to 450. In medium bowl, combine flour, sugar, baking powder, rind (if desired), and salt; cut in shortening until crumbly. In medium bowl, combine milk, egg, and vanilla; add to dry ingredients, stirring just until moistened.
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2Spread into 2 greased 8 or 9 inch round layer cake pans. Bake 10 minutes or until golden. Remove from pans; cool completely. Meanwhile, in large bowl, combine sweetened condensed milk and water; beat in pudding mix.
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3Chill 5 minutes. Fold in whipped topping. Chill 30 minutes. Place 1 shortcake layer on serving plate. Top with half each pudding mixture and strawberries. Repeat. Store covered in refrigerator. TIP: Shortcake can be baked in 13x9 inch baking pan. Cool. Top with pudding mixture and strawberries.
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