Rating: 5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 13

Grandma had it right all along. Make this classic dessert recipe for a refreshing treat when strawberries are in season.

Recipe by Cooking Light June 1998

Gallery

Bradford Thomason; Stylist: Katherine Tucker

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.

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  • Preheat oven to 425°.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).

  • Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.

  • Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.

Nutrition Facts

270 calories; calories from fat 24%; fat 7.2g; saturated fat 1.9g; mono fat 2.7g; poly fat 2.1g; protein 4.3g; carbohydrates 47.3g; fiber 3g; cholesterol 0mg; iron 1.7mg; sodium 183mg; calcium 93mg.
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