Strawberries were on sale this week so this recipe couldn’t have come at a better time. My new friend Gina Dunn, sent me her favorite strawberry shortcake recipe and I couldn’t wait to try it! Dinner tonight was a light salad to make room for dessert.
Servings: 8 • Serving Size: 1 shortcake • Smart Points: 6
Calories: 216.1 • Fat: 3.4 g • Protein: 3.9 g • Carb: 43.1 g • Fiber: 2.1 g
- 2 pints fresh strawberries, hulled and coarsely smashed
- 2 tsp lemon juice
- 7 tbsp sugar
- 1 3/4 cup unbleached flour
- 2 tsp baking powder
- 1/4 tsp salt
- 4 tbsp light cold stick butter
- 2/3 cup fat free milk
- 3/4 cup Cool Whip Free
Preheat oven to 425° and spray a baking sheet.
Combine the strawberries with lemon juice and 1/4 cup sugar. Set aside and allow juices to form while making shortcakes.
Combine flour with baking powder and salt. Cut in butter to resemble coarse crumbs. Stir in milk. Gather dough into a ball and knead 1 or 2 times. Turn onto a lightly floured surface and pat into a disk 1/2 inch thick. With a 2-1/2 inch round biscuit cutter, (I used the rim of a cup), cut 8 shortcakes, pressing the dough scraps together to cut all the shortcakes if needed.
Bake until golden brown (12-15 minutes) Let cool slightly.
Split open each cake and divide about 1/3 cup strawberries between each half. Top one half with about 1-1/2 tablespoons Cool Whip. Top with other half.
Original Source: Strawberry Shortcake