Strawberry Shortcake

Name: Strawberry Shortcake
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)

20 ingredients

6 steps

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.