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

Recipe by Oxmoor House March 2006

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Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

113 calories; calories from fat 0%; fat 0.9g; saturated fat 0.3g; mono fat 0g; poly fat 0g; protein 2g; carbohydrates 24.3g; fiber 0.2g; cholesterol 33mg; iron 0mg; sodium 169mg; calcium 0mg.
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