Strawberry Shortcake

Strawberry Shortcake Recipe
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

Nutritional Information

Calories 246
Caloriesfromfat 27 %
Fat 7.4 g
Satfat 4.4 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 4 g
Carbohydrate 40.3 g
Fiber 2.2 g
Cholesterol 19 mg
Iron 1.6 mg
Sodium 348 mg
Calcium 90 mg

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

To prepare strawberries, combine strawberries and 1/4 cup sugar; cover and chill 1 hour.

Preheat oven to 400°.

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).

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.

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.

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.

July 2002
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