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Add a photoServings: 6
Ingredients
- 2 c. all purpose flour
- 2 Tbsp. sugar
- 1 Tbsp. baking pwdr
- 1/2 Tbsp. baking soda
- 1/4 tsp salt
- 1/2 c. butter
- 1/2 c. lowfat sour cream
- 1/4 c. lowfat milk
- 1 c. whipping cream
- 1 Tbsp. sugar
- 1/2 tsp vanilla, extract
- 3 c. sliced strawberries
Directions
- Preheat oven to 400 degrees Fahrenheit.
- I n the bowl of a food processor combine the flour, sugar, baking pwdr, baking soda and salt. Whiz briefly to combine. ALTERNATIVELY: combine ingredients in a medium bowl with a wooden spoon till well-distributed.
- Cut butter into small pcs over the flour mix. If using food processor, whiz for about 60 seconds till butter is well cut and distributed into the flour. If undertaking by hand, use either a pastry cutter or possibly 2 dinner knives to cut the butter into the flour mix till finely incorporated.
- Add in the lowfat sour cream, vanilla and lowfat milk. If using the food processor method, whiz for about 30 seconds or possibly till the wet ingredients are fully incorporated. If not, fold in the wet ingredients with wooden spoon till fully combined.
- Lightly flour a work surface. The dough will be reasonably sticky. Dump dough onto floured work surface and knead briefly and gently to make sure which dough is consistent. You are patting more than kneading, actually, Pat the dough out into a rectangle and gently fold over the sides into the middle. Repeat. The patting and folding process will help to make the shortcake fluffy and will give it height.
- Note: to see an example of this process in action, check out the step by step scone procedure.
- Finally, pat out dough into a flat rectangle. Using a 2 1/2 to 3 inch cookie cutter or possibly a large drinking glass, cut out 6 circles from the dough and place on a lightly buttered cookie sheet Brush tops of shortcakes liberally with lowfat milk, then sprinkle over with granulated sugar.
- Bake shortcakes in 400 degree oven for 15 to 20 min or possibly till puffed, deep golden on top and fluffy in the middle.
- Cold momentarily on a rack, then slice shortcakes crossways in two.
- Cream and berry filling::Meanwhile, in a medium bowl, whip heavy cream with a hand mixer till just beginning to thicken. Add in sugar and vanilla extract till cream is very thick and holds stiff peaks.
- To assemble::Well... it's up to you, actually. One way to do it is to place the bottom half of each hot shortcake on a dessert plate, spoon a generous dollop of whipped cream onto the bottom half. Tumble 1/2 c. of sliced strawberries over the whipped cream. Top with a little more whipped cream and the top half of the shortcake. Then add in one final spoonful of whipped cream and a few strawberries to top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 448 | |
| Calories from Fat 239 | 53% |
| Total Fat 27.27g | 34% |
| Saturated Fat 16.68g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 1179mg | 49% |
| Potassium 226mg | 6% |
| Total Carbs 45.76g | 12% |
| Dietary Fiber 2.7g | 9% |
| Sugars 11.5g | 8% |
| Protein 6.14g | 10% |
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