Strawberry Shortcake From Scratch

16 ingredients
9 steps

Ingredients

  • Biscuits
  • 1 1/4 cups unbleached flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 2 tablespoons sugar
  • 1/2 cup take control margarine (keep in freezer)
  • 1/2 cup fat-free half-and-half, plus
  • 1 -2 tablespoon fat-free half-and-half
  • Topping
  • 2 cups strawberries, sliced
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 5 cups sliced strawberries
  • 10 tablespoons light whipped topping (about 2 cups)

Directions

  1. 1
    Preheat oven to 425°F.
  2. 2
    In large food processor bowl, thoroughly combine flours, salt, baking powder, cream of tartar, and sugar.
  3. 3
    Add margarine in pieces and briefly pulse just until mixture is coarse and crumbly.
  4. 4
    Add the fat free half-and-half and briefly pulse just until blended (do not overmix).
  5. 5
    Turn onto a lightly floured surface and knead gently 4 or so times.
  6. 6
    Pat dough until about 1/3- to 1/2-inch thick. Using a 2 1/2- to 3-inch round cutter, cut out biscuits and place them on a baking sheet coated with canola cooking spray.
  7. 7
    Bake until nicely brown, about 12-14 minutes. Let cool.
  8. 8
    Meanwhile, add 2 cups sliced strawberries, brown sugar, and vanilla to food processor and pulse until a strawberry puree is created (about 5 seconds).
  9. 9
    Split a biscuit in half and place both halves, cut side up, on a dessert plate. Drizzle about 1 tablespoon of the strawberry puree mixture over the top of each half. Top both halves with a total of 1/2 cup of strawberry slices and a dollop of light whipped cream.

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