Old Fashioned Strawberry Shortcakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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