Sweetheart Shortcakes

Oxmoor House
2 servings.


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1 cup sliced fresh strawberries
1 tablespoon sugar
2 tablespoons low-sugar strawberry spread, melted
1/2 cup plus 2 teaspoons all-purpose flour, divided
1 1/2 tablespoons plus 1 teaspoon sugar, divided
3/4 teaspoon baking powder
Dash of salt
1 tablespoon reduced-calorie stick margarine
2 1/2 tablespoons skim milk
Vegetable cooking spray
2 tablespoons frozen reduced-calorie whipped topping, thawed
2 fresh strawberries (optional)


Combine sliced strawberries and 1 tablespoon sugar; let stand 20 minutes, stirring occasionally. Stir in melted strawberry spread. Cover and chill.

Combine 1/2 cup flour, 1 1/2 tablespoons sugar, baking powder, and salt in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add milk, stirring just until dry ingredients are moistened.

Sprinkle remaining 2 teaspoons flour over work surface. Turn dough out onto floured surface, and knead 4 to 5 times. Divide dough; roll to 1/2-inch thickness. Cut into 2 hearts with a 3 1/4-inch heart-shaped cookie cutter (or into rounds with a 3-inch biscuit cutter). Sprinkle with remaining 1 teaspoon sugar. Place on a baking sheet coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned.

Slice shortcakes in half horizontally; spoon strawberry mixture evenly over bottom halves. Place top halves of shortcakes on strawberry mixture. Top each with 1 tablespoon whipped topping. Garnish each with a fresh strawberry, if desired.

Created date

August 2009

Nutritional Information

Calories 288
Caloriesfromfat 16 %
Fat 5.1 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.7 g
Carbohydrate 57.1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 140 mg
Calcium 0.0 mg