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Submitted by: Becky Smith from North Canton, OH
Originally shared on the web 10/17/2017

1/4 c. butter
1/3 c. sugar
1 egg, beaten
2 c. all-purpose flour
4 t. baking powder
1/8 t. salt
1 c. skim milk
2 t. vanilla extract
3-3/4 c. strawberries, hulled and sliced
Garnish: light whipped topping, powdered sugar

In a large bowl, blend together butter and sugar. Add egg; mix well. In a separate bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk. Stir in vanilla. Spread batter in a greased 9"x13" baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool; cut shortcake into squares and split. Place bottom layers of shortbread squares on dessert plates. Top with strawberries. Add whipped topping if desired. Add shortcake tops and more berries. Add more topping if desired. Makes 12 servings.

Nutrition Per Serving: 163 calories, 5g fat, 3g sat fat, 26mg cholesterol, 203mg sodium, 27g carbohydrate, 2g fiber, 9 sugars, 4g protein Exchanges: 1 starch; ½ fruit; 1 fat; ½ other carbohydrate