Wednesday, July 6, 2011

Strawberry Shortcake


Just for fun, I submitted my Strawberry Shortcake recipe to Create & Decorate. Going through my emails this morning, I see that they chose the winner randomly among all the submissions. I figured I'd pop over real quick to check out the winner and see their strawberry recipe. What I didn't figure on or expect was that I won!!! I won a year's subscription to the Create & Decorate magazine!!! How exciting is that?!?

Here's my favorite strawberry recipe:

Strawberry Shortcake

Ingredients:

4 cups sliced fresh strawberries
1/4 cup sugar
Vegetable cooking spray
1/4 cup margarine, softened
1/3 cup sugar
1 large egg, separated
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup skim milk
1/2 teaspoon vanilla extract
1 egg white
2 tablespoons sugar
1 1/2 cups thawed, reduced-calorie frozen whipped topping
Garnish: Strawberry fan

  • Combine strawberries and 1/4 cup sugar; cover and refrigerate 2 to 3 hours, stirring occasionally.
  • Coat a 9-inch round cakepan with vegetable cooking spray; dust with flour, and set prepared pan aside.
  • Beat margarine at medium speed with an electric mixer until soft, gradually add 1/3 cup sugar, beating well. Add egg yolk, beating just until blended. Combine flour, baking powder, and salt in a small bowl; add dry ingredients to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.
  • Beat egg whites until foamy. Gradually add  2 tablespoons sugar, one at a time, beating until stiff peaks form. Stir about 1/2 cup beaten egg whites into batter; fold in remaining egg whites. Spoon batter into prepared pan. Bake at 350 degrees for 30 minutes or until a wood pick inserted in center comes out clean. Let cool in pan on a wire rack 10 minutes. Remove cake from pan; let cool completely on a wire rack.
  • Slice shortcake in half horizontally. Place bottom half, cut side up, on a serving plate. Drain strawberries, reserving juice, and drizzle half of juice over bottom layer. Set aside 1 tablespoon whipped topping, spread 3/4 cup whipped topping over cake layer, and arrange half of strawberries over topping. Top with remaining cake layer, cut side down, and repeat procedure. Dollop with reserved 1 tablespoon whipped topping; garnish with strawberry fan.

I hope you try this recipe. I've been making this for years and it is always a hit!!!

10 comments:

Jody said...

Oh Wow!! Congratulations Lucy...how exciting that must have been for you....!!

Heather - The Good Life said...

Congratulations! That's terrific! :-)

The Moonlit Stitch said...

Congratulations Lucy - that's gotta be exciting! What a great recipe - perfect for this time of year. Love that magazine! ~*~Lisa

Barb said...

Congratulations Lucy!! How exciting. Can't wait to try the recipe now!
Barb

Home In New England said...

Lucy,
Congrats to you! I love strawberry shortcake and yours looks enticing! I must try this :-)
Blessings, Bonnie

TheCrankyCrow said...

Woo Hoo!! Congratulations you!! And the recipe sounds yummy!! Have a great hump day! Smiles & Hugs ~ Robin

lilraggedyangie said...

Lucy,
How exciting , bet you were squealing and jumping for joy , such an honor Congrats! It looks super yummy I cant wait to try that recipe out , thanks for sharing! Big hugs lil raggedy angie

Kat said...

Congratulations to you Lucy. How nice is that and your strawberry shortcake looks wonderful. A true winner.

Michelle May (Shell) said...

Congratulations! That's fantastic!
xx, shell

Pat said...

I just love strawberries, your receipes sounds great will have to give it a try. Also, congradulations. I love that magazine.
Pat