Strawberry Shortcake From Scratch Recipe

Name: Strawberry Shortcake From Scratch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Biscuits; 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; Topping; 2 cups strawberries, sliced; 2 tablespoons brown sugar; 1 teaspoon vanilla extract; 5 cups sliced strawberries; 10 tablespoons light whipped topping (about 2 cups)

Servings: persons

Biscuits
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
Topping
2 cups strawberries, sliced
2 tablespoons brown sugar
1 teaspoon vanilla extract
5 cups sliced strawberries
10 tablespoons light whipped topping (about 2 cups)

1
Preheat oven to 425u00b0F.
2
In large food processor bowl, thoroughly combine flours, salt, baking powder, cream of tartar, and sugar.
3
Add margarine in pieces and briefly pulse just until mixture is coarse and crumbly.
4
Add the fat free half-and-half and briefly pulse just until blended (do not overmix).
5
Turn onto a lightly floured surface and knead gently 4 or so times.
6
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.
7
Bake until nicely brown, about 12-14 minutes. Let cool.
8
Meanwhile, add 2 cups sliced strawberries, brown sugar, and vanilla to food processor and pulse until a strawberry puree is created (about 5 seconds).
9
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.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Biscuits, 1 1/4 cups unbleached flour, 3/4 cup whole wheat flour, 1/2 teaspoon salt, and more.

Yes, Strawberry Shortcake From Scratch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Shortcake From Scratch

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