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Shortcakes with Fresh Berries

Howard L. Puckett
Yield 8 servings (serving size: 1 filled shortcake)
Make the shortcakes up to two days ahead, and store in an airtight container. Use a serrated knife to cut in half before serving. Prepare the berry filling up to 12 hours ahead, and refrigerate until serving. Use any combination of fresh berries available.

Ingredients

  • 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

Nutrition Information

  • 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

  1. Preheat oven to 425°.

  2. 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.

  3. 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).

  4. 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.

  5. 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.

  6. 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.