Strawberry Shortcake

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Due to its lower fat content, this shortcake can overcook and crumble quickly, so watch it carefully in the oven--don't allow it to brown.

Yield: 10 servings (serving size: 1 wedge)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 27%
  • Fat: 7.4g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 4g
  • Carbohydrate: 40.3g
  • Fiber: 2.2g
  • Cholesterol: 19mg
  • Iron: 1.6mg
  • Sodium: 348mg
  • Calcium: 90mg

Ingredients

  • Strawberries:
  • 4 cups sliced strawberries
  • 1/4 cup sugar
  • Shortcake:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons chilled butter, cut into small pieces
  • 2/3 cup fat-free buttermilk
  • 1/2 teaspoon vanilla extract
  • Cooking spray
  • 1 large egg white, lightly beaten
  • 1 1/2 teaspoons turbinado sugar or granulated sugar
  • Remaining ingredients:
  • 2 cups frozen fat-free whipped topping, thawed
  • Whipped topping (optional)
  • Whole strawberry (optional)

Preparation

  1. To prepare strawberries, combine strawberries and 1/4 cup sugar; cover and chill 1 hour.
  2. Preheat oven to 400°.
  3. To prepare shortcake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and vanilla; add to flour mixture, stirring just until moist (dough will be sticky).
  4. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush top with egg white; sprinkle with 1 1/2 teaspoons sugar.
  5. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Carefully split shortcake in half horizontally using a serrated knife; cool layers separately on wire racks.
  6. Place bottom half of shortcake, cut side up, on a serving plate. Drain strawberries, reserving juice; drizzle juice over bottom half of shortcake. Spread 2 cups whipped topping over shortcake layer; arrange strawberries over whipped topping. Top with remaining shortcake layer, cut side down. Garnish with whipped topping and whole strawberry, if desired.
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