Strawberry Shortcake

3 Reviews
From: EatingWell Magazine June/July 2006

Besides succulent fresh, ripe strawberries, the key to a great strawberry shortcake lies in the quality of the biscuit. And this one is top-notch. These tender, sweet buttermilk biscuits are made with a blend of cake flour and whole-wheat flour and lightened by substituting reduced-fat cream cheese for some of the butter. As a delicately tangy alternative to whipped cream, we use a blend of cream and reduced-fat sour cream.

Ingredients 1 serving

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  • Shortcakes
  • 2 cups cake flour, plus more for dusting
  • 1 cup white whole-wheat flour, or whole-wheat pastry flour (see Ingredient Note)
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 4 tablespoons (2 ounces) reduced-fat cream cheese, (Neufchâtel)
  • 1/4 cup canola oil
  • 1 large egg, lightly beaten
  • 3 tablespoons nonfat buttermilk, (see Tip)
  • Filling
  • 4 cups sliced hulled strawberries, (about 1 1/4 pounds whole)
  • 3 tablespoons sugar
  • 1/2 cup whipping cream
  • 1/2 cup reduced-fat sour cream

Preparation

  • Active

  • Ready In

  1. To prepare shortcakes: Preheat oven to 400 °F.
  2. Whisk cake flour, whole-wheat flour, sugar and baking powder in a large bowl. Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in cream cheese until it's the size of peas. Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly). Make a well in the center and add egg and buttermilk. Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist. Knead the mixture in the bowl two or three times until it holds together.
  3. Turn the dough out onto a lightly floured surface. Dust with flour and roll into an 8-by-10-inch rectangle about 1/2 inch thick. Cut the edges square using a butter knife. Cut the dough into 12 equal shortcakes. Transfer to a baking sheet.
  4. Bake the shortcakes until puffed and lightly golden, about 20 minutes. Let cool slightly.
  5. To prepare filling: Toss strawberries with sugar in a medium bowl. Whisk whipping cream in a medium bowl until it's thick and holds its shape, 1 to 2 minutes. Whisk in sour cream until combined.
  6. To serve, split the shortcakes horizontally. Spoon the berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.
  • Tips: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
  • No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 shortcake & 1/2 cup filling
  • Per serving: 303 calories; 14 g fat(6 g sat); 2 g fiber; 38 g carbohydrates; 5 g protein; 80 mcg folate; 46 mg cholesterol; 11 g sugars; 398 IU vitamin A; 33 mg vitamin C; 100 mg calcium; 3 mg iron; 138 mg sodium; 158 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value), Folate & Iron (20% dv).
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 1/2 starch, 1 other carbohydrates, 3 fat

Reviews 3

June 22, 2015
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By: EatingWell User
So so healthy recipe I don't like really sweet shortbread and try to stay away from sugar as much as I can. So when I saw this recipe (yes, there's sugar but not as much as other recipes) I was excited to make it. They did not raise or puff up at all. It may have been that I kneaded the dough too much. But it was on the dry site and took some kneading action to get it to stick together. I may have rolled it out too thin too. I couldn't find non-fat buttermilk so I used low-fat instead. I don't think that would have made a difference in how they looked. Pros: Not too sweet Cons: Very flat, Did not puff up like recipe said.
April 15, 2013
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By: EatingWell User
Sorry to say they are awful These do not taste good at all. I'm a big fan of Eating Well and other healthy versions of old favorites, but these are just not good. And the whipped/sour cream tastes rotten. I served it to a big group and no one had anything positive to say. Don't waste your time! Angel food cake would be a much better alternative and much healthier, too. Pros: Lower in fat Cons: Tasteless
June 19, 2010
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By: maxelldigan
i think its a very delicious recipe.. i like to try it soon

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