Strawberries are coming back in season with the warm weather – perfect time to make some strawberry shortcake! I love making my own shortcake instead of buying the store bought processed cakes. A delicious and light dessert!
3 1/2 cups halved strawberries, divided
1/3 cup sugar
1/3 cup orange juice
2 tsp vanilla extract
1 tsp lemon juice
1 1/4 cups all-purpose flour
3 Tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3 Tbsp butter, cut into small pieces
1/2 cup low-fat buttermilk
6 Tbsp frozen low-calorie whipped topping, thawed
whole strawberries, for garnish
1. Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl. Mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.
2. Preheat oven to 425 degrees F.
3. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, 3 Tbsp sugar, baking powder, baking soda, and salt in a bowl. Cut in butter with a pastry blender or forks until the mixture resembles coarse crumbs. Add buttermilk, stirring until just moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface and kneed lightly 4 times with floured hands. Pat dough into a 6×4 inch rectangle. Cut dough into 6 squared. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425 degrees F for 12 minutes or until done. Cool on a wire rack.
5. Split shortcakes in half. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops. Spoon 1/4 cup strawberry mixture over each top. Garnish with whipped topping and whole strawberries, if desired.
Yield: 6 servings (270 calories, 7.2 g total fat, 1.9 g saturated fat, 4.3 g protein, 47.3 g carbohydrate, 3 g fiber, 0 mg cholesterol)
Cooking Light, June 1998