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Strawberry Shortcake

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  1 Hour
  12 servings, 1 shortcake & about 1/2 cup filling each
You'll want to try this recipe with other fruit too—peaches, raspberries and blueberries are natural choices.
RECIPE INGREDIENTS
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.
Strawberry Shortcake Recipe at Cooking.com
DIRECTIONS
FOR THE SHORTCAKE:
Preheat oven to 400 degrees F.


Whisk cake flour, white whole-wheat (or whole-wheat pastry) flour, sugar and baking powder in a large bowl. Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in cream cheese until it's the size of peas. Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly). Make a well in the center and add 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-by-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 strawberries with sugar in a medium bowl. Whisk whipping cream in a medium bowl until it's thick and holds its shape, 1 to 2 minutes. Whisk in sour cream until combined.


TO SERVE:
Split shortcakes horizontally. Spoon berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Berry Bake-Off
 Strawberry Cakes
 Strawberry Desserts
 Sweet Ole Glory: Patriotic Desserts
 Short & Sweet: Easy Shortcakes
Nutrition Facts per Serving
Yield:   12 servings, 1 shortcake & about 1/2 cup filling each
Calories: 303
Fat. Total: 14g
Protein: 5g
Carbohydrates, Total: 38g
Fat, Saturated: 6g
Fiber: 2g
Cholesterol: 48mg
Sodium: 137mg
% Cal. from Fat: 42%
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