Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg beaten
- ½ cup milk
- ½ cup margarine melted
- 1 teaspoon grated orange rind
- 12 ounces whipped topping with real cream thawed
- 2 pints fresh strawberries
- 2 tablespoons orange juice
- 2 tablespoons sugar
Directions
Combine all dry ingredients then add combined egg, milk, margarine rind and 1 cup whipped topping mixing just until moistened then drop ¼ cup batter 3 inches apart onto greased cookie sheet and bake at 450°F for 12 minutes.
Remove from cookie sheet immediately then cool and split.
Combine strawberries, juice and sugar then let stand 10 minutes.
For each serving cover bottom half of shortcake with strawberry mixture and whipped toppling.
Top with second half of shortcake additional strawberry mixture and whipped topping.
Category:Cathy's Recipes
Category:Cake Recipes
Category:Orange peel Recipes
Category:Strawberry Recipes
Category:Orange juice Recipes