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Prep 15 mins
Cook 15 mins
This is a fantastic Cooking Light recipe from 1998 that I have tweaked to my own tastes. It's great for a light BBQ dessert.
- 3 1⁄2 cups halved strawberries, divided
- 1⁄3 cup sugar
- 1⁄3 cup orange juice
- 2 tablespoons Grand Marnier
- 2 teaspoons almond extract
- 1 teaspoon lemon juice
- 1 1⁄4 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 1⁄2 cup low-fat buttermilk
- cooking spray
- 6 tablespoons frozen reduced-calorie whipped topping, thawed
- 1 whole strawberry (optional)
- Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, Grand Marnier, extract, and lemon juice in a bowl, and mash with a potato masher. Stir in 2-1/2 cups strawberry halves. Cover and chill.
- Preheat oven to 425 degrees.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
- Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 4 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425 degrees for 12 minutes. Cool on a wire rack.
- Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon strawberry mixture evenly over each bottom half reserving a little for top. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.