• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Strawberry Shortcake

  • Recipe Submitted by on

Category: Fruit

 Ingredients List

  • 2 c All-Purpose Flour
  • 1/4 c Sugar
  • 2 ts Baking Powder
  • 1/4 ts Baking Soda
  • 1/4 ts Salt
  • 3 tb Chilled Stick Margarine;
  • -Plus
  • 1 ts Chilled Stick Margarine; Cut
  • -Into Pieces
  • 3/4 c Low-Fat Buttermilk
  • 1 Egg White; Lightly Beaten
  • 1 1/2 ts Granulated Sugar
  • 1/2 c Frozen Reduced-Calorie
  • -Whipped Topping; Thawed

 Directions

STRAWBERRY TOPPING
4 c Sliced Strawberries
1 tb Sugar
1/4 c Red Currant Jelly
2 tb Water

Combine first 5 ingredients in a bowl; cut in margarine with a pastry
blender until mixture resembles coarse meal. Add buttermilk; stir just
until dry ingredients are moist. Turn dough out onto a heavily floured
surface. Knead dough 5 or 6 times. roll dough to 1/2 inch thickness; cut
with a 3 inch biscuit cutter. Place on a baking sheet, and brush with egg
white; sprinkle with sugar. Bake at 450? for 12 minutes or until golden.
Split biscuits; place bottom halves of biscuits on individual plates. Spoon
1/2 cup Strawberry Topping over each biscuit half; top with remaining half.
Spoon 1 tablespoon whipped topping over each shortcake. Garnish with fresh
strawberries, if desired.

Strawberry Topping: Combine strawberries and sugar; let stand 30 minutes.
Combine jelly and water in a small saucepan; place over low heat. Cook,
stirring until jelly melts. Remove from heat; stir in strawberry mixture.
Spoon mixture into bowl; cover and chill.

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