Old Fashioned Strawberry Shortcakes

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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)

Directions

1. 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.
2. Preheat oven to 425 degrees.
3. 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).
4. 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.
5. 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.