Strawberry Shortcake
Mound juicy, ripe, red strawberries on top of tender shortcake biscuits for this incredible dessert.
Prep Time:
20 mins
Total Time:
1 hr 27 mins
Servings:
8 servings
Ingredients
-
3 cups sliced fresh strawberries
-
2 tablespoons sugar
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1-2/3 cups all-purpose flour
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1 tablespoon sugar
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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3 tablespoons butter or margarine
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1 beaten egg
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1/2 cup buttermilk
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2 cups frozen light whipped dessert topping, thawed, or one 1.3-ounce envelope whipped dessert topping mix
Directions
1.
In a medium bowl stir together strawberries and the 2 tablespoons sugar. Cover and chill for at least 1 hour.
2.
In another medium bowl stir together flour, the 1 tablespoon sugar, the baking powder, and baking soda. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Combine egg and buttermilk; add to flour mixture all at once. Stir just until moistened. Drop the dough from a tablespoon into 8 mounds on an ungreased baking sheet.
3.
Bake in a 450 degree F oven for 7 to 8 minutes or until golden. Transfer the shortcakes to a wire rack; cool about 10 minutes. Meanwhile, if using topping mix, prepare according to package directions using fat-free milk.
4.
To serve, cut shortcakes in half horizontally. Place bottom halves on plates. Top with strawberries and whipped topping. Replace top halves of shortcakes. Makes 8 servings.
Nutrition information
Calories 224, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 39 mg, Sodium 211 mg, Carbohydrate 33 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 51%, Calcium 9%, Iron 8%. Exchanges: Fruit .5, Starch 1.5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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