Strawberry Shortcake from Scratch

Recipe by Mrs. Hughes
READY IN: 40mins




  • 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.