1/2 Photos of Strawberry Shortcake from Scratch
Mrs. Hughes's Note:
I got this out of a magazine and it is the best strawberry shortcake I've ever had.
My Private Note
Units: US | Metric
- 1 1/4 cups unbleached flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 2 tablespoons sugar
- 1/2 cup take control margarine (keep in freezer)
- 1/2 cup fat-free half-and-half, plus
- 1 -2 tablespoon fat-free half-and-half
- 1Preheat oven to 425°F.
- 2In large food processor bowl, thoroughly combine flours, salt, baking powder, cream of tartar, and sugar.
- 3Add margarine in pieces and briefly pulse just until mixture is coarse and crumbly.
- 4Add the fat free half-and-half and briefly pulse just until blended (do not overmix).
- 5Turn onto a lightly floured surface and knead gently 4 or so times.
- 6Pat dough until about 1/3- to 1/2-inch thick. Using a 2 1/2- to 3-inch round cutter, cut out biscuits and place them on a baking sheet coated with canola cooking spray.
- 7Bake until nicely brown, about 12-14 minutes. Let cool.
- 8Meanwhile, add 2 cups sliced strawberries, brown sugar, and vanilla to food processor and pulse until a strawberry puree is created (about 5 seconds).
- 9Split a biscuit in half and place both halves, cut side up, on a dessert plate. Drizzle about 1 tablespoon of the strawberry puree mixture over the top of each half. Top both halves with a total of 1/2 cup of strawberry slices and a dollop of light whipped cream.
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Nutritional Facts for Strawberry Shortcake from Scratch
Serving Size: 1 (163 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 201.7
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 1.6 g
- Cholesterol 0.7 mg
- Sodium 340.3 mg
- Total Carbohydrate 34.3 g
- Dietary Fiber 3.4 g
- Sugars 12.0 g
- Protein 4.0 g