Strawberry Shortcake

Shortcake is a rich, salty biscuit or yellow cake usually topped with sliced fruit and whipped cream. The biscuit in this healthier version is made with whole-wheat pastry flour and low-sodium baking powder. It's topped with fresh strawberries and plain low-fat yogurt.

Ingredients:

For the shortcake:

1. 1 3/4 cups whole-wheat pastry flour, sifted
2. 1/4 cup all-purpose (plain) flour, sifted
3. 2 1/2 teaspoons low-sodium baking powder
4. 1 tablespoon sugar
5. 1/4 cup trans-free margarine (chilled)
6. 3/4 cup fat-free milk (chilled)

For the topping:

7. 6 cups fresh strawberries, hulled and sliced
8. 3/4 cup (6 ounces) plain fat-free yogurt

Directions:

Preheat oven to 425 degrees.
In a large mixing bowl, re-sift the flours, baking powder and sugar together. Using a fork, cut the chilled margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the chilled milk and stir just until a moist dough forms.
Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle 1/4-inch thick. Cut into 8 squares. Place the squares onto the prepared baking pan and bake until golden, 10 to 12 minutes or until golden brown.
Transfer the biscuits onto individual plates. Top each with 1 cup strawberries and 1 1/2 tablespoons yogurt. Serve immediately.

Source: mayoclinic.org

Strawberry Shortcake

Round out a Southern-style supper with these individual confections. Sweetened biscuits, juicy berries, and whipped topping combine for an out-of-this world presentation.

Ingredients:

• Strawberries:
• 4 cups sliced strawberries
• 1/4 cup sugar
• Shortcake:
• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon grated lemon rind
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 6 tablespoons chilled butter, cut into small pieces
• 2/3 cup fat-free buttermilk
• 1/2 teaspoon vanilla extract
• Cooking spray
• 1 large egg white, lightly beaten $
• 1 1/2 teaspoons turbinado sugar or granulated sugar
• Remaining ingredients:
• 2 cups frozen fat-free whipped topping, thawed
• Whipped topping (optional) $
• Whole strawberry (optional)

Directions:

1. To prepare strawberries, combine strawberries and 1/4 cup sugar; cover and chill 1 hour.
2. Preheat oven to 400°.
3. To prepare shortcake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and vanilla; add to flour mixture, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush top with egg white; sprinkle with 1 1/2 teaspoons sugar.
5. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Carefully split shortcake in half horizontally using a serrated knife; cool layers separately on wire racks.
6. Place bottom half of shortcake, cut side up, on a serving plate. Drain strawberries, reserving juice; drizzle juice over bottom half of shortcake. Spread 2 cups whipped topping over shortcake layer; arrange strawberries over whipped topping. Top with remaining shortcake layer, cut side down. Garnish with whipped topping and whole strawberry, if desired.

Cooking Light
JULY 2002

Old Fashion Strawberry Shortcake

Ingredients:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 level tablespoons cold butter
ice water to make a stiff dough (3 to 4 tablespoons)
soft butter to moisten shortcake after baking
3 cups fresh, sliced strawberries that have been dredged and allowed to stand in sugar at room temperature for an hour (or refrigerate if kept longer).
Heavy cream for topping the cake

Directions:

Preheat the oven to 425°F.

This very old recipe makes a crisp shortcake (somewhat like a large biscuit) rather than a soft fluffy cake, in the old fashioned style of strawberry shortcake.

Combine dry ingredients and cut in the shortening until mixture resembles cornmeal.

Add water and mix until a ball of dough forms.

Turn the dough out on a floured board and pat it flat and round until cake is about an inch thick.

Bake until golden, about 12 to 15 minutes. Remove from oven, and with a sharp, heated knife, carefully split it and butter it as you would a biscuit. Put strawberries inside the still-hot buttered cake.

Pour a small amount of heavy cream over each serving just before bringing to the table.