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Strawberry Shortcake I

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Recipe

Nobody dislike this recipe, very beautiful strawberry shortcakes. So delicious and they are low fat too.

 

Yield

10 servings

Prep

15 min

Cook

15 min

Ready

1⅔ hrs
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
For the strawberries
4 cups strawberries
sliced
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¼ cup sugar
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For the shortcake
2 cups all-purpose flour
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¼ cup sugar
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2 teaspoons baking powder
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1 teaspoon lemon
rind, grated
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½ teaspoon salt
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¼ teaspoon baking soda
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6 tablespoons butter
sliced, cut into small pieces
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cup buttermilk
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½ teaspoon vanilla extract
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1 x nonstick cooking spray
*
1 large egg whites
lightly beaten
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1 ½ teaspoons turbinado sugar
or granulated sugar
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Remaining ingredients
2 cups whipped topping, prepared
thawed, frozen
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1 x whipped topping, sugar-free
optional
*
1 x strawberries
whole, several, optional
* Camera

Ingredients

Amount Measure Ingredient Features
For the strawberries:
946 ml strawberries
sliced
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59 ml sugar
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For the shortcake:
473 ml all-purpose flour
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59 ml sugar
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1E+1 ml baking powder
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5 ml lemon
rind, grated
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2.5 ml salt
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1.3 ml baking soda
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9E+1 ml butter
sliced, cut into small pieces
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158 ml buttermilk
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2.5 ml vanilla extract
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1 x nonstick cooking spray
*
1 large egg whites
lightly beaten
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7.5 ml turbinado sugar
or granulated sugar
* Camera
Remaining ingredients:
473 ml whipped topping, prepared
thawed, frozen
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1 x whipped topping, sugar-free
optional
*
1 x strawberries
whole, several, optional
* Camera

Directions

To prepare strawberries, combine strawberries and ¼ cup sugar; cover and chill 1 hour.

Preheat oven to 400°.

To prepare shortcake, lightly spoon flour into dry measuring cups; level with a knife.

Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, stirring with a whisk.

Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk and vanilla; add to flour mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands.

Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush top with egg white; sprinkle with 1½ teaspoons sugar.

Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean.

Cool 10 minutes on a wire rack.

Carefully split shortcake in half horizontally using a serrated knife; cool layers separately on wire racks.

Place bottom half of shortcake, cut side up, on a serving plate.

Drain strawberries, reserving juice; drizzle juice over bottom half of shortcake.

Spread 2 cups whipped topping over shortcake layer; arrange strawberries over whipped topping.

Top with remaining shortcake layer, cut side down.

Garnish with whipped topping and whole strawberry, if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 24634% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 198mg 8%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 8%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 65%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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