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Howard L. Puckett Photo by: Howard L. Puckett

Shortcakes with Fresh Berries

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.

Cooking Light SEPTEMBER 2006

  • Yield: 8 servings (serving size: 1 filled shortcake)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 22%
  • Fat: 7.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.7g
  • Carbohydrate: 53.5g
  • Fiber: 3.9g
  • Cholesterol: 39mg
  • Iron: 2.1mg
  • Sodium: 264mg
  • Calcium: 117mg
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Shortcakes with Fresh Berries Recipe

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