- 2 cups all-purpose flour (about 9 ounces)
- 3 tablespoons granulated sugar, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 2/3 cup reduced-fat buttermilk
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 1 large egg
- Cooking spray
- 3 1/2 teaspoons turbinado sugar, divided
- 1/2 cup apple jelly
- 3 tablespoons fresh lemon juice
- 3 cups strawberries, quartered (about 12 ounces)
- 2 1/2 cups blackberries (about 12 ounces)
- 1 cup fat-free whipped topping
- calories 306
- caloriesfromfat 22 %
- fat 7.5 g
- satfat 3.2 g
- monofat 2.4 g
- polyfat 1.1 g
- protein 5.7 g
- carbohydrate 53.5 g
- fiber 3.9 g
- cholesterol 39 mg
- iron 2.1 mg
- sodium 264 mg
- calcium 117 mg
How to Make It
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or two knives until the mixture resembles coarse meal.
Combine buttermilk, oil, vanilla, and egg in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
Turn dough out onto a baking sheet coated with cooking spray. Pat dough into an 8-inch circle. Cut dough into 8 wedges, cutting into, but not through, dough. Sprinkle 1 1/2 teaspoons turbinado sugar over dough. Bake at 425° for 15 minutes or until golden. Cool for 15 minutes.
Combine jelly, juice, and remaining 1 tablespoon granulated sugar in a microwave-safe bowl; microwave at high 1 minute. Stir mixture with a whisk until smooth. Combine jelly mixture, strawberries, and blackberries in a large bowl; toss to coat berries. Cover and chill.
Cut shortcake into 8 wedges. Cut each wedge in half horizontally; spoon 1/2 cup berry mixture over bottom half of each shortcake. Replace top half of shortcake. Top each serving with 2 tablespoons whipped topping; sprinkle each evenly with remaining 2 teaspoons turbinado sugar.