Our Cookbook Home » Desserts Print

Strawberry Shortcake

Desserts Calories: 10 Servings: 6 Preparation Time: 30 min Cooking Time: 25 min Level of Difficulty: Difficult Shortcake is not typically low in calories. But make your own biscuit dough, and you can create this incredibly flaky, summertime favorite anytime.

Ingredients:

24 medium strawberries, about 10 oz, hulled and quartered (reserve 6 whole berries for garnish) 2 Tbsp orange juice 2 cup all-purpose flour 6 Tbsp sugar 4 tsp baking powder 1/4 tsp table salt 4 Tbsp reduced-calorie margarine, chilled and cut into pieces 2/3 cup fat-free skim milk 2 tsp fat-free skim milk 1 tsp sugar 3/4 cup fat-free whipped topping

Instructions:

Preheat oven to 400ºF. Coat a large baking sheet with cooking spray. Combine quartered strawberries and orange juice; toss to combine. Set aside. In a separate large bowl, whisk together flour, 6 tablespoons of sugar, baking powder and salt. Add margarine; mix together with a fork until mixture resembles coarse meal. Add 2/3 cup of milk; mix until a manageable dough forms. Transfer dough to a lightly floured surface and roll out to 1-inch thickness. Using a 3 1/2-inch round cookie cutter (or round glass), cut dough into six circles. Transfer rounds to baking sheet. Brush tops with 2 teaspoons milk and sprinkle with 1 teaspoon sugar. Bake until puffed up and golden, about 20 to 25 minutes. Remove from oven and, while still warm, split in half crosswise (like an English muffin). Spoon 1/3 cup of strawberries onto bottom half of each shortcake round. Top with sugar-coated second half. Spoon 2 tablespoons of whipped topping on top and garnish each with a whole strawberry.

Shoppers Online: 8