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Strawberry Shortcake

Provided by EatingWell

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Strawberry Shortcake
Latest Review: "THIS RECIPE WAS SO EASY AND SO GOOD. GREAT EN ...more"
  • Prep:
  • Cook:
  • Ready in: 1 hr.
  • Serves:

Ingredients

  • 2 cups cake flour, plus more for dusting
  • 1 cup white whole-wheat flour (see Ingredient Note) or whole-wheat pastry flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 4 tablespoons (2 ounces) reduced-fat cream cheese (Neufchatel)
  • 1/4 cup canola oil
  • 1 large egg, lightly beaten
  • 3 tablespoons nonfat buttermilk
  • 4 cups sliced hulled strawberries (about 1 1/4 pounds whole berries)
  • 3 tablespoons sugar
  • 1/2 cup whipping cream
  • 1/2 cup reduced-fat sour cream
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Cooking Instructions

1. To prepare shortcakes: Preheat oven to 400°F.

2. Whisk cake flour, white whole-wheat (or whole-wheat pastry) flour, sugar and baking powder in a large bowl. Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in cream cheese until it's the size of peas. Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly). Make a well in the center and add egg and buttermilk. Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist. Knead the mixture in the bowl two or three times until it holds together.

3. Turn the dough out onto a lightly floured surface. Dust with flour and roll into an 8-by-10-inch rectangle about 1/2 inch thick. Cut the edges square using a butter knife. Cut the dough into 12 equal shortcakes. Transfer to a baking sheet.

4. Bake the shortcakes until puffed and lightly golden, about 20 minutes. Let cool slightly.

5. To prepare filling: Meanwhile, toss strawberries with sugar in a medium bowl. Whisk whipping cream in a medium bowl until it's thick and holds its shape, 1 to 2 minutes. Whisk in sour cream until combined.

6. To serve, split shortcakes horizontally. Spoon berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.

Ingredient Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

Nutritional Information per Serving

Calories 303  Carbohydrates 38  Fat 14  Saturated fat 6  
Mono unsaturated fat 4  Protein 5  Cholesterol 48  Fiber 2  Potassium 157  

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Recipe Location

This recipe has been added to the following public cookbooks:
lalalove, joanndream, roxies, J.R.`s Cookbook, July 4th Cookbook

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Recent Reviews

Recent Reviews
Rating Submitted by Comment Summary
Elephntlver
09/01/07 10:49 AM

THIS RECIPE IS AWESOME!!!

THIS RECIPE WAS SO EASY AND SO GOOD. GREAT END OF SUMMER PICNIC DESSERT!!!
catrhodes23
07/07/07 12:00 AM

I am so disappointed!!!

I am not sure if it was me or the recipe. The directions were slightly confusing, the mixing of ingredients was very messy and it took a very long time. My main complaint is that my shortcakes looked and tasted like cookies. I am assuming the cakes were supposed to be light and fluffy. If anyone gets a different outcome would you write a review explaining exactly what you did? Also, the taste of the shortcakes was not very good. I would not recommend this recipe.
Ahmadhill
07/04/07 12:00 AM

Myrtle Lou's cookin'

Delicious and Sooooooooooooooo Easy.
balamb1
07/04/07 12:00 AM

Photo vs. recipe directions

The recipe calls for cutting the dough into 12 shortcakes, but the photo does not indicate such. I would like to know what pan/pans were used in the photo and for how long of a baking time. It looked very attractive as shown.
nogravity5793
07/01/07 12:00 AM

what i think

I think that the recipie was very hard to understand and I messed up on a lot of help and i needed a lot of help too

1 - 5 of 5 Reviews

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