Recipe by Mrs. Hughes
I got this out of a magazine and it is the best strawberry shortcake I've ever had.
Top Review by george.garman
Great! No way to mess this recipe up - substitute ingredients as you like. I made a gluten free dairy free version and a regular version. I like that the cake has very little sugar yet tastes sweet.
- 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
- 2 cups strawberries, sliced
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 5 cups sliced strawberries
- 10 tablespoons light whipped topping (about 2 cups)
Directions See How It's Made
- Preheat oven to 425°F.
- In large food processor bowl, thoroughly combine flours, salt, baking powder, cream of tartar, and sugar.
- Add margarine in pieces and briefly pulse just until mixture is coarse and crumbly.
- Add the fat free half-and-half and briefly pulse just until blended (do not overmix).
- Turn onto a lightly floured surface and knead gently 4 or so times.
- Pat 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.
- Bake until nicely brown, about 12-14 minutes. Let cool.
- Meanwhile, add 2 cups sliced strawberries, brown sugar, and vanilla to food processor and pulse until a strawberry puree is created (about 5 seconds).
- Split 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.