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3 Ratings
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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.

Source: EatingWell Magazine, June/July 2006

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Recipe Summary test

total:
1 hr
Servings:
1

Nutrition Profile:

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Ingredients

Shortcakes
Filling

Directions

Instructions Checklist
  • To prepare shortcakes: Preheat oven to 400 degrees F.

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  • 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.

  • 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.

  • Bake the shortcakes until puffed and lightly golden, about 20 minutes. Let cool slightly.

  • 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.

  • 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

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 Facts

1 shortcake & 1/2 cup filling
303 calories; protein 5.4g; carbohydrates 38.5g; dietary fiber 2.5g; sugars 11.1g; fat 14.4g; saturated fat 6.1g; cholesterol 45.8mg; vitamin a iu 398IU; vitamin c 32.5mg; folate 79.8mcg; calcium 99.7mg; iron 3.3mg; magnesium 11.4mg; potassium 158.4mg; sodium 137.9mg; thiamin 0.2mg.

1 1/2 starch, 1 other carbohydrates, 3 fat

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