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This easy shortcake recipe was given to me by a friend. It was her mother’s recipe, and it has become one of my favorite summer recipes. These fabulous cakes sop up all the strawberry juices, and the touch of nutmeg sends them over the top.
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg, or to taste
- ½ cup cold butter, cubed
- 1/3 cup milk
- 1 large egg
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
Step 2
Sift together flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
Step 3
Bake in the preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 327 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat8g | 39% |
| Cholesterol52mg | 17% |
| Sodium483mg | 21% |
| Total Carbohydrate50g | 18% |
| Dietary Fiber1g | 3% |
| Total Sugars26g | |
| Protein4g | |
| Calcium159mg | 12% |
| Iron2mg | 10% |
| Potassium61mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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