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Recipes

Baked In Strawberry Shortcake

Products used in this Recipe

Strawberries
Eggs
Flax Flour
Flour
Milk

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Ingredients

2 cups all-purpose flour, sifted
2 1/2 cups whole-wheat flour
2 1/2 cups white granulated sugar
1/4 cup baking powder
1 tbsp salt
1 1/2 cups skim milk
6 eggs
3/4 cup non-hydrogenated margarine, melted
5 lbs frozen strawberries in light syrup (drained)

Crumble Topping

1 cup all-purpose flour, sifted
1 cup flax flour or flax meal
1 cup brown sugar, lightly packed
1 cup non-hydrogenated margarine
1 1/2 tsp cinnamon, ground 3.5 g

Method

Preheat oven to 375°F
2 – 11” x 17” sheet pans, lightly greased

1. Sift together the flours, sugar, baking powder, and salt in a large bowl.

2. Mix the milk, eggs, and margarine. Add to the dry ingredients and beat well for 2 minutes. Spread the batter in the sheet pans.

3. Evenly distribute the strawberries over the batter.

4. Mix the crumble-topping ingredients until the mixture resembles coarse crumbs. Evenly distribute over the strawberries.

5. Bake for about 45 minutes; check after 35 minutes. Cut each sheet pan into 24 portions.

Yield: 48
Portion: 1 piece
Cost per serving: $0.35

Recipe compliments of the Strive for Five program