Summer Berry-Cinnamon Short Cakes

Summer Berry-Cinnamon Short Cakes Recipe
Oxmoor House
Plan your day ahead so that you can enjoy this yummy dessert. For a more traditional shortcake, substitute 4 cups sliced fresh strawberries and omit the other berries.

Yield:

8 servings (serving size: 1 shortcake)

Recipe from

Oxmoor House

Recipe Time

Prep: 30 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 285
Fat 8.5 g
Satfat 5.0 g
Protein 4.5 g
Carbohydrate 49.0 g
Cholesterol 22 mg
Iron 2.0 mg
Sodium 500 mg
Caloriesfromfat 27 %
Fiber 3.8 g
Calcium 146 mg

Ingredients

3/4 cup fresh blueberries
3/4 cup fresh raspberries
3/4 cup fresh blackberries
3/4 cup sliced fresh strawberries
2 tablespoons sugar
2 cups self-rising flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/3 cup chilled butter, cut into small pieces
2/3 cup low-fat buttermilk (1%)
Cooking spray
2 teaspoons sugar
1 (10-ounce) package frozen sliced strawberries in light syrup, thawed
8 tablespoons frozen reduced-calorie whipped topping, thawed

Preparation

Combine first 5 ingredients in a bowl; set aside.

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, and cinnamon in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until dry ingredients are moist.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to 1/2-inch thickness; cut with a 2 3/4-inch biscuit cutter. Place shortcakes on a baking sheet coated with cooking spray. Sprinkle evenly with 2 teaspoons sugar.

Bake at 425° for 12 minutes or until golden. Remove shortcakes from baking sheet, and cool on a wire rack.

Place thawed strawberries in a blender or food processor. Process 20 seconds. Strain puree through a sieve into a bowl; discard solids. Stir strawberry puree into berry mixture.

Cut shortcakes in half. Spoon 1/4 cup fruit mixture over bottom of each shortcake. Place top of shortcakes over fruit mixture; spoon 1/4 cup fruit mixture over tops. Dollop 1 tablespoon whipped topping onto each shortcake. Serve immediately.

Note:

Oxmoor House Healthy Eating Collection

January 2003
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