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.

Recipe by Oxmoor House January 2003

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Oxmoor House

Recipe Summary

prep:
30 mins
cook:
12 mins
total:
42 mins
Yield:
8 servings (serving size: 1 shortcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a bowl; set aside.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

285 calories; fat 8.5g; saturated fat 5g; protein 4.5g; carbohydrates 49g; cholesterol 22mg; iron 2mg; sodium 500mg; calories from fat 27%; fiber 3.8g; calcium 146mg.
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