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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 178.3
  • Total Fat: 4.5 g
  • Cholesterol: 4.4 mg
  • Sodium: 225.3 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Strawberry Shortcake calories by ingredient
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Strawberry Shortcake

Submitted by: SKINAGAINSTEEL

Introduction

This yummy strawberry shortcake recipe consists of sugared strawberries, buttermilk biscuits, and whipped cream. This yummy strawberry shortcake recipe consists of sugared strawberries, buttermilk biscuits, and whipped cream.
Number of Servings: 6

Ingredients

    For the strawberries:
    - About 36 medium strawberries, sliced
    - 4 tbsp granulated sugar
    - Whipped cream

    For the biscuits:
    - 1/3 cup reduced fat buttermilk
    - 1 1/2 tsp canola oil
    - 1 cup organic flour
    - 2 1/4 tsp granulated sugar
    - 3/4 tsp baking powder
    - 1/4 tsp baking soda
    - 1/4 tsp salt
    - 3/4 tbsp cold butter
    - Nonfat milk for brushing

Directions

For the strawberries:

Add sugar and sliced strawberries to a bowl; stir well. Cover with plastic wrap and refrigerate until the juices of the strawberries are drawn out to make a sugary strawberry sauce (one hour or longer- stir occasionally).

For the biscuits:

Preheat oven to 425 degrees F. Coat a baking sheet with canola oil spray.

Whisk buttermilk and oil. In a separate large bowl, whisk flour, sugar, baking powder, baking soda and salt. Using your fingertips or a knife, cut butter into the dry ingredients and combine until crumbly. Make a well in the center of the bowl and gradually pour in the buttermilk mixture, stirring with a fork until just combined.

Transfer the dough to a floured surface and lightly knead the dough into a ball. Roll out the dough to an even 1/2-inch thickness. Cut into rounds and transfer to the prepared baking sheet. Gather any scraps of dough and cut more rounds. Brush the tops with milk.

Bake the biscuits for 12 to 16 minutes, or until golden brown.

To serve, cut biscuits in half and spread butter over them (if desired) while they are still warm. Top with strawberry mixture and whipped cream.

*Note: Makes 5-6 biscuits (depending upon the size of your biscuits) and 5-6 servings of strawberries and whipped cream (depending on how much you like on your biscuit). Nutrition counts are for 6 servings, and do not include the optional butter for spreading on the biscuits before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user SKINAGAINSTEEL.






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