Individual Strawberry Shortcakes - non-Dairy!!
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 130.1
- Total Fat: 4.0 g
- Cholesterol: 98.1 mg
- Sodium: 86.9 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 0.3 g
- Protein: 3.6 g
View full nutritional breakdown of Individual Strawberry Shortcakes - non-Dairy!! calories by ingredient
Introduction
I serve these with whipped cream and strawberries for a wonderful individual portion of strawberry shortcake! I use non-dairy ingredients but you can use unsalted butter and regular whipped cream instead of the substitutes. I serve these with whipped cream and strawberries for a wonderful individual portion of strawberry shortcake! I use non-dairy ingredients but you can use unsalted butter and regular whipped cream instead of the substitutes.Number of Servings: 15
Ingredients
-
6 Large Eggs - Room Temp
1 Cup Sugar
1 Tbsp Lemon Juice - Fresh squeezed
1 tsp Lemon Zest - finely grated
1 Cup Flour
1/4 tsp salt
2 Tbsp Margarine - unsalted and melted
1 tsp Vanilla Extract
2 Tbsp Non-Dairy Whipped Cream
1/4 Cup sliced Strawberries
Directions
Preheat Oven to 325.
Place Ramekins in a large cookie sheet and fill the sheet about 1/4 way up with water. Spray Ramekins with Pam and - if you'd like - sift lightly with confectioners sugar. Set aside.
Whip the eggs and sugar on high speed until almost white in color. Should take about 5 minutes. Lower beating speed to medium and add lemon zest and lemon juice. Add sugar and salt to mixture and blend at medium speed. Separate out about a cup of the batter into a small bowl. Stir in the melted margarine and vanilla and combine well. Stir this mixture back into the batter until well combined.
Fill each Ramekin about 2/3 of the way with batter.
Bake for 25 minutes or until the center of each cake feels "springy" to the touch.
Cool completely.
Serve with whipped Cream and Strawberries.
Serving Size: Makes 15 Ramekins
Number of Servings: 15
Recipe submitted by SparkPeople user SHRINK71.
Place Ramekins in a large cookie sheet and fill the sheet about 1/4 way up with water. Spray Ramekins with Pam and - if you'd like - sift lightly with confectioners sugar. Set aside.
Whip the eggs and sugar on high speed until almost white in color. Should take about 5 minutes. Lower beating speed to medium and add lemon zest and lemon juice. Add sugar and salt to mixture and blend at medium speed. Separate out about a cup of the batter into a small bowl. Stir in the melted margarine and vanilla and combine well. Stir this mixture back into the batter until well combined.
Fill each Ramekin about 2/3 of the way with batter.
Bake for 25 minutes or until the center of each cake feels "springy" to the touch.
Cool completely.
Serve with whipped Cream and Strawberries.
Serving Size: Makes 15 Ramekins
Number of Servings: 15
Recipe submitted by SparkPeople user SHRINK71.