Monday, July 22, 2013

Healthy Strawberry Shortcake

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Low Fat Strawberry Shortcake 

  • 2 1/4 cups AP flour
  • 1/2 cup sugar (I used Splenda)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup cold butter (I used slightly less)
  • 3/4 cup low fat buttermilk
  • light or fat free whipped topping (optional)
  • sliced fresh strawberries

1. Preheat oven to 450F.

2. Slice strawberries into thin slices and add 1/4 - 1/2 cup sugar (I used Splenda) and let macerate in the fridge.

3. Whisk dry ingredients together in a large bowl. Cut in butter using pastry blender under mixture resembles coarse crumbs, Make a well in the center and add the buttermilk. Stir until just moist.

4. Turn out the dough onto a nonstick mat or floured surface. Knead gently 2 or 3 times then flatten or roll to a 3/4 in thickness. Bake on a nonstick baking sheet for 12 minutes or until golden, Cool on a wire rack.

5. When cool, slice shortcake in half crosswise. Top with strawberries (and whipped topping if you'd like).

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