Strawberry Shortcake

Stir together berries and 1 tablespoon of sugar and set aside.

For the shortbread:

Preheat oven to 450 F. Lightly grease four 6-ounce ramekins.

In a medium sized bowl, stir together 2 tablespoons of sugar, flour and baking powder. Cut in margarine until the mixture resembles coarse crumbs. Set aside.

Combine egg and milk in a small bowl, then add it all at once into the dry ingredients. Stir until just moistened.

Spread the batter into your four greased 6-ounce ramekins, building up the edges slightly.

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

Cool in the ramekins for 10 minutes. Remove from ramekins and split each into 2 layers.

For the whipped cream:

In a small bowl, use a mixer to whip together the cream, sugar and vanilla extract. Continue to beat until you reach soft peaks, about 5 minutes.

Spoon the fruit and whipped cream between the layers and over the top of the shortbread. 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