Easy Strawberry Shortcake - Perfect for High Altitude
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Indulge in beautiful, red, juicy strawberries and velvety whipped cream spread over a golden brown, perfectly sweetened strawberry shortcake.
Yield: 1
Calories: 258kcal
Ingredients
- 4 cups baking mix
- 1 cup milk
- 1/3 cup oil
- 1/3 cup white sugar
Instructions
- Preheat the oven to 425 degrees F.
- Prepare the baking pan by spraying it with cooking spray or lining it with parchment paper.
- Mix all the ingredients together in the mixing bowl. The cake batter will be thick like dough.
- Dump the cake batter into the prepared pan and use a rubber spatula to spread it evenly in the pan.
- Bake for 17 minutes or until the top of the cake is golden brown and the center is baked through.
- Serve with fresh strawberries or strawberry puree and whipped cream. Enjoy!
Notes
Low altitude baking: when baking at low altitude or sea level, bake for 12-15 minutes
Nutrition
Serving: 1g | Calories: 258kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 523mg | Fiber: 1g | Sugar: 11g