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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 256.1
  • Total Fat: 14.3 g
  • Cholesterol: 51.2 mg
  • Sodium: 394.5 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.2 g

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

Submitted by: ANGELA3511

Introduction

I've adapted this recipe from one I found online. I've made it somewhat more healthy, but still kept the out of this world taste!

Each serving (8) has around 200 calories, with strawberries and whipped cream.
I've adapted this recipe from one I found online. I've made it somewhat more healthy, but still kept the out of this world taste!

Each serving (8) has around 200 calories, with strawberries and whipped cream.

Number of Servings: 8

Ingredients

    Strawberries:
    1 lb strawberries, stemmed and quartered
    3 tbsp. Splenda (if needed)

    Shortcakes:
    2 cups all-purpose flour (plus extra for kneading)
    2 tsp. baking powder
    1/4 tsp. baking soda
    3/4 tsp. salt
    6 tbsp. Splenda
    1.5 cup heavy whipping cream
    1 tsp. freshly grated lemon zest OR 1 tsp. lemon extract

    Whipped cream:
    1 cup heavy whipping cream
    2 tbsp. Splenda
    1 tsp. vanilla extract
    1 tsp. freshly grated lemon zest OR 1 tsp. lemon extract

Tips

I get all kinds of compliments with this recipe. Don't skip the lemon zest in either the shortcakes or the whipping cream, that's what really makes this a standout dessert!

Substitute other fruit when strawberries aren't in season. Also great with blueberries, peaches, etc. I use strawberries and blueberries with the white whipped cream to make a patriotic July 4th themed dessert.


Directions

Mix strawberries with 3 tablespoons Splenda and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, 6 tablespoons of Splenda, salt and lemon zest (or lemon extract) in a medium bowl. Add heavy cream and mix until just combined. Split into 8 equal portions and roll into biscuit shapes. (May need extra flour to keep dough from sticking as you roll it into balls and then flatten.)

Bake at 400 deg F for approximately 12-15 minutes, or until golden brown.

Remove shortcake from pan and place on a rack to cool slightly.

Using a mixer, beat the heavy cream, Splenda, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Spoon some of the strawberries with their juice onto shortcake biscuit. Top with a generous dollop of whipped cream and then spoon more strawberries over the top and serve.

Serving Size: makes 8 biscuits with strawberries with whipped cream






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