Strawberry Shortcake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 368.6
- Total Fat: 18.0 g
- Cholesterol: 80.8 mg
- Sodium: 299.7 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 3.1 g
- Protein: 6.1 g
View full nutritional breakdown of Strawberry Shortcake calories by ingredient
Introduction
Real shortcake version of the dessert. Real shortcake version of the dessert.Number of Servings: 8
Ingredients
-
2 pint as purchased, yields Strawberries, fresh
.25 cup Granulated Sugar
1 serving Orange Zest - of 1 orange
2 fl oz Orange Juice
2 cup Flour - Gold medal all purpose flour
.25 tsp Baking Soda
1 tsp Baking Powder
.5 tsp Salt
.333 cup Granulated Sugar
.25 cup Butter, unsalted
1 large Egg, fresh, whole, raw
1 cup Buttermilk, lowfat
1 cup, fluid (yields 2 cups whip Heavy Whipping Cream
2 tbsp, unsifted Powdered Sugar
Directions
Preheat oven to 425 degrees Fahrenheit.
Hull and slice strawberries. Cover strawberries with about 1/4 cup of sugar, depending on sweetness of berries. Add the zest of one orange and about 2 ounces of orange juice. Allow the berries to sit and macerate in the refrigerator.
Sift the flour, baking soda, baking powder, and salt together in a medium bowl. Add the 1/3 cup sugar and stir.
Cut the butter into small pieces and add to the dry ingredients. Using a pastry cutter, fork, or finger-tips, combine the butter until it looks like gravel sized lumps in the mix. (A food-processor will also work. Cut the butter into small pieces and pulse the whole mix several times until you get the right effect.)
Beat the egg and add it to the mixture. Stir.
Add the buttermilk a little at a time. Stir only until all the dry ingredients are incorporated and moist.
Dump the mix into the center of a greased 9 inch round cake pan. Smooth to make the top even. Bake for 15-20 minutes until top is brown and a cake-tester comes out clean.
Beat the whipping cream into firm peaks with the powdered sugar.
Once the shortcake has cooled, divide it into eight wedges. Split each wedge into two parts for a top and bottom. Spoon the strawberries with some of the juices onto the bottom portion. Cover with the top. Add more strawberries to the top and then spoon on a couple of tablespoons whipped cream.
Serving Size: Makes eight servings
Number of Servings: 8
Recipe submitted by SparkPeople user KARLEE2255.
Hull and slice strawberries. Cover strawberries with about 1/4 cup of sugar, depending on sweetness of berries. Add the zest of one orange and about 2 ounces of orange juice. Allow the berries to sit and macerate in the refrigerator.
Sift the flour, baking soda, baking powder, and salt together in a medium bowl. Add the 1/3 cup sugar and stir.
Cut the butter into small pieces and add to the dry ingredients. Using a pastry cutter, fork, or finger-tips, combine the butter until it looks like gravel sized lumps in the mix. (A food-processor will also work. Cut the butter into small pieces and pulse the whole mix several times until you get the right effect.)
Beat the egg and add it to the mixture. Stir.
Add the buttermilk a little at a time. Stir only until all the dry ingredients are incorporated and moist.
Dump the mix into the center of a greased 9 inch round cake pan. Smooth to make the top even. Bake for 15-20 minutes until top is brown and a cake-tester comes out clean.
Beat the whipping cream into firm peaks with the powdered sugar.
Once the shortcake has cooled, divide it into eight wedges. Split each wedge into two parts for a top and bottom. Spoon the strawberries with some of the juices onto the bottom portion. Cover with the top. Add more strawberries to the top and then spoon on a couple of tablespoons whipped cream.
Serving Size: Makes eight servings
Number of Servings: 8
Recipe submitted by SparkPeople user KARLEE2255.