Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Maureen Callahan
Recipe by Cooking Light May 2009


Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • Place strawberries, 1/4 cup powdered sugar, and juice in a small bowl; toss.

  • Preheat oven to 425°.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring well with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist.

  • Turn dough out onto a lightly floured surface; knead one or two times until well blended. Pat dough into a 6 x 4–inch rectangle. Cut dough into 6 (2-inch) squares; sprinkle evenly with turbinado sugar. Place squares 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 13 minutes; cool on rack.

  • Place whipping cream in a bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 teaspoons powdered sugar. Continue beating until stiff peaks form. Split shortcakes in half crosswise. Place 1 bottom half of cake on each of 6 plates; top each serving with 1/2 cup strawberry mixture. Spoon 1 1/2 tablespoons whipped cream over each serving. Place 1 top half of cake over each serving.

Nutrition Facts

281 calories; fat 8.7g; saturated fat 4.8g; mono fat 2.2g; poly fat 1g; protein 4.7g; carbohydrates 47.9g; fiber 3.1g; cholesterol 24mg; iron 1.9mg; sodium 236mg; calcium 120mg.