Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Yield: 8 Servings
Ingredients:
Shortcakes:
- 2 cups all-purpose flour
- 2 Tbsp plus 2 tsp granulated sugar, divided
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, chilled and cut into pieces
- 1/2 cup lowfat buttermilk
- 1 egg, beaten
- 1/2 tsp vanilla extract
- 1 egg white, beaten
Berry Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
- 1/2 cup whipped topping
Preparation:
1. Preheat the oven to 400°F.
2. For the shortcakes, combine the flour, 2 tablespoons sugar, baking powder, and salt in a large bowl. Cut in the butter using a pastry blender, or two knives until the mixtures resembles a course meal. In a separate dish, combine the buttermilk, egg, and vanilla. Stir the milk mixture into the flour mixture, and stir just until combined.
3. Turn the dough out onto a flour surface, and roll to a 1-inch thickness. Using a biscuit-cutter, cut the dough into 8 circles, and place on a greased cookie sheet. Brush the tops with the egg whites, and sprinkle evenly with the 2 teaspoons of sugar. Bake at 400°F for 15 minutes, or until the tops start to turn golden. Cool on a baking rack.
4. Meanwhile, prepare the berry filling. In a medium saucepan, combine one cup of the strawberries with the sugar, lemon juice, and cornstarch. Bring to a boil, and continue to cook for 1 minute, stirring constantly. Remove from the heat, and cool 5 minutes. Add the remaining berries, then cover and cool in the refrigerator.
5. The serve the shortcakes, slice one cake in half using a serated knife. Spoon berry filling onto the bottom half, and top with the top half. Spoon additional berry topping over the top of the cake, and top with 2 tablespoons of whipped topping.
Serves 8
Per Serving Calories 225
