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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Strawberry Shortcakes

Six ingredients are all you need for this quick and easy Strawberry Shortcake recipe. Store-bought individual cakes make prep time a breeze.

Oxmoor House MARCH 2006

  • Yield: 6 servings (serving size: 1 cake and 1/3 cup sauce)

Ingredients

  • 1 tablespoon calorie-free sweetener
  • 1 tablespoon cornstarch
  • 1 cup orange juice
  • 1/4 teaspoon vanilla or almond extract
  • 1 1/2 cups sliced fresh strawberries (about 1 pint)
  • 6 spongecake dessert shells (5-ounce package)

Preparation

Combine sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in extract. Cool completely.

Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes.

To serve, spoon sauce over dessert shells.

Tip: This luscious sauce is also good spooned over no-sugar-added ice cream, angel food cake, or fat-free pound cake.

Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 0.0%
  • Fat: 0.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2g
  • Carbohydrate: 24.3g
  • Fiber: 0.2g
  • Cholesterol: 33mg
  • Iron: 0.0mg
  • Sodium: 169mg
  • Calcium: 0.0mg
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Strawberry Shortcakes recipe

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