Name: Berry Ginger Shortcakes
Prep time: 25 min
Total time: 55 min
Ingredients: Cooking spray; 3 cups fresh berries (sliced strawberries, blueberries, raspberries and/or blackberries); 2 tablespoons finely chopped crystallized ginger; 0.66666668653488 cup all-purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; 0.25 teaspoon baking soda; 3 tablespoons butter or margarine; 0.5 cup buttermilk; 0.25 cup refrigerated or frozen egg product, thawed or 1 egg; 0.5 (8 ounce) container container frozen fat-free whipped dessert topping, thawed; 0.25 cup fat-free sour cream

Berry Ginger Shortcakes

Be the first to rate & review!

For this ginger-flavored berry dessert recipe, sweet biscuits are split in half, filled with sweetened berries and topped with sour cream-flavored whipped topping. Heavenly!

EatingWell Test Kitchen

Updated on June 19, 2020

Prep Time:

25 mins

Additional Time:

30 mins

Total Time:

55 mins

Servings:

Yield:

10 servings

Nutrition Profile:

Diabetes Appropriate Heart Healthy Low Sodium Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

Cooking spray
3 cups fresh berries (sliced strawberries, blueberries, raspberries and/or blackberries)
2 tablespoons finely chopped crystallized ginger
⅔ cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon baking soda
3 tablespoons butter or margarine
½ cup buttermilk
¼ cup refrigerated or frozen egg product, thawed or 1 egg
½ (8 ounce) container container frozen fat-free whipped dessert topping, thawed
¼ cup fat-free sour cream

Directions

Preheat oven to 425 degrees F. Lightly coat a baking sheet with cooking spray; set aside. Combine berries and ginger in a small bowl; set aside.
In a medium bowl, stir together flour, sugar, baking powder and baking soda. Using a pastry blender, cut in butter (or margarine) until the mixture resembles coarse crumbs. Combine buttermilk and egg product (or egg). Add to the flour mixture all at once, stirring just until mixture is moistened. On a lightly floured surface, pat the dough to 1/2-inch thickness. Cut the dough with a floured 2-1/2-inch star-shaped or heart-shaped cookie cutter or a round biscuit cutter, rerolling scraps as necessary. Place shortcakes on the prepared baking sheet. Bake for 8 to 10 minutes or until golden. Cool the shortcakes slightly on a wire rack.
To serve, combine whipped topping and sour cream in a small bowl. Split shortcakes in half. Place bottoms on dessert plates. Divide the berry mixture among bottoms. Top each with some of the whipped topping mixture. Replace the shortcake tops.

Nutrition Facts (per serving)

166	Calories
4g	Fat
28g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 166
% Daily Value *
Total Carbohydrate 28g	10%
Dietary Fiber 2g	7%
Protein 4g	8%
Total Fat 4g	5%
Saturated Fat 2g	10%
Cholesterol 10mg	3%
Vitamin A 242IU	5%
Vitamin C 13mg	14%
Sodium 176mg	8%
Calcium 90mg	7%
Iron 1mg	6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.