Estimated Nutrition (whole recipe, rough)
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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 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 flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- Dash nutmeg
- 1/2 cup butter or margarine
- 1/2 cup milk
- 2 eggs, separated
- Additional sugar
- 2 pint baskets fresh California strawberries, stemmed and sliced
- 1 cup whipping cream, whipped and sweetened
- =
Directions
Sift flour, sugar, baking powder, salt and nutmeg into large bowl. Cut in butter to resemble coarse meal. In bowl blend milk and egg yolks with fork. Stir into flour mixture to make a soft dough. Divide dough into 6 portions; form into balls. Pat balls out on greased baking sheet to 3-inch circles, moistening fingers with egg whites. Brush cakes with egg whites. Sprinkle with sugar. Bake in preheated 450-degree oven 10 to 12 minutes until golden. Remove to rack; cool. Sweeten strawberries to taste. Halve cakes horizontally. On plates, fill and garnish with strawberries and whipped cream.