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April 21, 2006
In Season: Strawberries
Strawberry Shortcake
One of my favorite desserts. I prefer these biscuit-like shortcakes better than the sponge-type. Add some strawberries and a dollop of whip cream and mmmm…what a treat!
2 1/4 cups. Bisquick Reduced Fat baking mix
3 T sugar
2/3 cup skim milk
3 T margarine, melted
1 qt. strawberries, sliced and sweetened.
Heat oven to 425. Stir all ingredients except strawberries until soft dough forms.
Drop by 6 spoonfulls onto ungreased cookie sheet.
Bake 8 to 11 minutes or until golden brown. Split shortcakes, fill and top with
strawberries. 6 shortcakes.
Old Fashioned Strawberry Shortcakes
4 cups sliced strawberries
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/2 cup low-fat buttermilk
Cooking spray
6 tablespoons frozen reduced-calorie whipped topping, thawed
Whole strawberries (optional)
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.
Yield: 6 servings
Posted by Lisa at April 21, 2006 07:04 AM
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