May 20th is Strawberry Picking Day! What a great time to get out in the sun and enjoy a mouth-watering healthy snack. While reading about strawberries I found that Native American’s called strawberries “heart seed berries”. The Native Americans would often mix these heart berries with corn meal bread and as a result creating a classic dessert, Strawberry Shortcake. So enjoy the sun, family and friends with this pleasing healthy Strawberry Shortcake recipe today!
Old Fashioned Strawberry Shortcake
3 ½ Cups halved strawberries
1/3 Cup sugar
1/3 cup orange juice
2 tsp vanilla extract
1 ¼ Cup flour
3 Tbs sugar
1 Tsp baking powder
¼ Tsp baking soda
1/8 Tsp Salt
3 Tbs chilled butter, cut into small pieces
½ cup low-fat buttermilk
6 Tbs reduced calorie whipped topping
1. Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.
2. Preheat oven to 425°.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
5. Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.
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