Prep: 20 minutes Chill: 1 hour Bake: 7 minutes at 450° F
3 cups sliced fresh strawberries
2 tablespoons sugar
1 2/3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons butter or margarine
1 beaten egg
1/2 cup buttermilk
2 cups frozen light whipped dessert topping, thawed, or one 1.3-ounce envelope whipped dessert topping mix
1. In a medium bowl stir together strawberries and the 2 tablespoons sugar. Cover and chill for at least 1 hour.
2. In another medium bowl stir together flour, the 1 tablespoon sugar, the baking powder, and baking soda. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Combine egg and buttermilk; add to flour mixture all at once. Stir just until moistened. Drop the dough from a tablespoon into 8 mounds on an ungreased baking sheet.
3. Bake in a 450 degree F oven for 7 to 8 minutes or until golden. Transfer the shortcakes to a wire rack; cool about 10 minutes. Meanwhile, if using topping mix, prepare according to package directions using fat-free milk.
4. To serve, cut shortcakes in half horizontally. Place bottom halves on plates. Top with strawberries and whipped topping. Replace top halves of shortcakes. Makes 8 servings.
Number of Servings: 8
Nutrition Facts (per serving) : 224 cal., 8 g total fat (5 g sat. fat), 39 mg chol., 211 mg sodium, 33 g carb., 2 g fiber, 4 g pro.
Daily Values: 5% vit. A, 51% vit. C, 9% calcium, 8% iron
Exchanges: 0.5 Fruit, 1.5 Starch, 1.5 Fat
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