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Strawberry Shortcakes

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Try this slimmed down summer favorite at your next outdoor gathering.


Strawberry Shortcakes Recipe

Makes: 8 servings

Active Time:

Total Time:

Ingredients

Filling

  • 2 pints fresh strawberries, hulled
  • 1/2 cup sugar
  • 1 cup nonfat vanilla yogurt
  • 1/2 cup nonfat sour cream

Shortcakes

  • 3/4 cup buttermilk
  • 1 tablespoon canola oil
  • 1 cup all-purpose white flour
  • 1 cup unsifted cake flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons cold butter, cut into small pieces
  • 1 tablespoon low-fat milk, for brushing
  • 1 tablespoon sugar, for sprinkling

Preparation

  1. To make filling: If strawberries are large, slice them. Put the strawberries in a bowl, sprinkle with 1/2 cup sugar and refrigerate while you bake shortcakes.
  2. Blend yogurt and sour cream in a small bowl; set aside in the refrigerator.
  3. To make shortcakes: Preheat oven to 425°F. Coat a baking sheet with cooking spray; set aside.
  4. Combine buttermilk and oil and set aside. Whisk flours, sugar, baking powder, baking soda and salt in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Make a well in the center and gradually pour in the reserved buttermilk/oil mixture, stirring with a fork just until combined.
  5. Transfer the dough to a floured surface and sprinkle with a little flour. Lightly knead the dough 8 times, then pat or roll out to an even 3/4-inch thickness. Use a 2 1/2-inch round or star cookie cutter to cut out 8 shortcakes. Transfer them to the prepared baking sheet. Brush the tops with milk and sprinkle with sugar.
  6. To bake & assemble shortcakes: Bake the shortcakes until golden, 12 to 16 minutes. Transfer to a wire rack and let cool slightly.
  7. Split the shortcakes with a serrated knife. Set the bottoms on dessert plates, spread with some of the yogurt cream, spoon on the strawberries and juices and crown with the shortcake lids. Top with a dollop of yogurt cream and serve.

Nutrition

Per serving: 280 calories; 5 g fat (2 g sat, 1 g mono); 7 mg cholesterol; 54 g carbohydrates; 6 g protein; 2 g fiber; 366 mg sodium; 248 mg potassium.

Nutrition Bonus: Vitamin C (71% daily value), Folate (17% dv), Calcium (16% dv).

Carbohydrate Servings: 3 1/2

Exchanges: 3 1/2 other carbohydrate


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Recipe Categories

Preparation/ Technique
Bake
Meal/Course
Dessert
Season
Spring
Summer
Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
1 hour or less
Servings
8 or more

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