You'll want to try this recipe with other fruit too—peaches, raspberries and blueberries are natural choices.
- For the Shortcakes:
- 2 cups cake flour, plus more for dusting
- 1 cup white whole-wheat flour (see Ingredient Note) or whole-wheat pastry flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 4 tablespoons cold unsalted butter, cut into small pieces
- 4 tablespoons (2 ounces) reduced-fat cream cheese (Neufchatel)
- 1/4 cup canola oil
- 1 large egg, lightly beaten
- 3 tablespoons nonfat buttermilk
- For the Filling:
- 4 cups sliced hulled strawberries (about 1 1/4 pounds whole berries)
- 3 tablespoons sugar
- 1/2 cup whipping cream
- 1/2 cup reduced-fat sour cream
- Ingredient Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
FOR THE SHORTCAKE:
Preheat the oven to 400 degrees F.
Whisk the cake flour, white whole-wheat (or whole-wheat pastry) flour, sugar and baking powder in a large bowl. Cut in the butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in the cream cheese until it's the size of peas. Drizzle the oil over the mixture; stir with a fork until just combined (the mixture will be crumbly). Make a well in the center and add the 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 x 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.
FOR THE FILLING:
Meanwhile, toss the strawberries with sugar in a medium bowl. Whisk the whipping cream in a medium bowl until it's thick and holds its shape, 1-2 minutes. Whisk in the sour cream until combined.
Split the shortcakes horizontally. Spoon the berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
303 calories; 14g total fat; 6g total saturated fat; 48mg cholesterol; 137mg sodium; 38g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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