Strawberry Shortcake

From EatingWell: 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.

READER'S COMMENT:

"i think its a very delicious recipe.. i like to try it soon "

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2 Reviews for Strawberry Shortcake

04/15/2013

Anonymous

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

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