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Popular in Food

Strawberry Shortcakes

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  • Makes: 8 servings
  • Prep: to 15 mins
  • Bake: 12 mins to 15 mins 400°F

Strawberry Shortcakes

Ingredients

Directions

  1. Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl combine egg, sour cream, and milk. Add to flour mixture all at once, stirring with a fork just until moistened.
  2. Drop dough into eight mounds on the prepared baking sheet. Bake in for 12 to 15 minutes or until golden. Transfer shortcakes to a wire rack and let cool.
  3. Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. If desired, use a potato masher to mash berries slightly; set aside.
  4. To serve, cut shortcakes in half horizontally. Spoon strawberry mixture and Sweetened Whipped Cream over shortcake bottoms. Replace shortcake tops. Top with remaining sliced strawberries.

From the Test Kitchen

Strawberry Lemon-Poppy Seed Shortcakes:

Prepare as above, except stir 1 tablespoon poppy seeds and 1 teaspoon finely shredded lemon peel into flour mixture after cutting in butter.

Per shortcake: 373 cal., 23 g total fat (14g sat. fat), 93 mg chol., 226 mg sodium, 39 g carbo., 3 g fiber, 5 g pro.

Daily Values: 16% vit. A, 89% vit. C, 9% calcium, 9% iron

Exchanges: 1 Starch, 0.5 Fruit, 1 Other Carbo., 4.5 Fat

Mixed Berry or Mixed Fruit Shortcakes:

Prepare as above, except substitute 5 cups mixed berries (blueberries, raspberries, and/or blackberries) or 5 cups mixed fruit (sliced peaches, nectarines, bananas, strawberries, raspberries, and/or halved grapes) for the 5 cups sliced strawberries. Do not mash fruit. If desired, drizzle fruit mixture with honey.

Per shortcake: 385 cal., 22 g total fat (14 g sat. fat), 93 mg chol., 224 mg sodium, 43 g carbo., 3g fiber, 5 g pro.

Daily Values: 27% vit. A, 12% vit. C, 57% calcium, 6% iron

Exchanges: 1 Starch, 0.5 Fruit, 1 Other Carbo., 4.5 Fat

Whole Shortcake:

Prepare as above, except spread dough evenly in a greased 8x1-1/2-inch round baking pan. Bake for 18 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. Split in half horizontally. To serve, spoon half of the strawberries and half of the Sweetened Whipped Cream over bottom layer. Replace top layer. Top with remaining strawberries and whipped cream; cut into wedges. Makes 8 wedges.

Per wedge: 361 cal., 23 g total fat (13 g sat. fat), 94 mg chol., 229 mg sodium, 35 g carbo., 2 g fiber, 5 g pro.

Daily Values: 16% vit. A, 54% vit. C, 8% calcium, 8% iron

Exchanges: 1 Starch, 1 Other Carbo., 4.5 Fat

Strawberry-Nut Shortcakes:

Prepare as above, except stir 1/2 cup chopped walnuts into flour mixture after cutting in butter.

Per shortcake: 416 cal., 27 g total fat (14 g sat. fat), 92 mg chol., 226 mg sodium, 40 g carbo., 3 g fiber, 6 g pro.

Daily Values: 16% vit. A, 89% vit. C, 8% calcium, 10% iron

Exchanges: 1 Starch, 0.5 Fruit, 1 Other Carbo., 5 Fat

Shortcake Croutons:

Prepare as above, except drop dough into 24 mounds on prepared baking sheet. Bake for 6 to 8 minutes or until bottoms are golden.

Sweetened Whipped Cream

Ingredients

Directions

  1. In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Nutrition Facts (Strawberry Shortcakes)

    Per serving:
  • 367 kcal cal.,
  • 22 g fat
  • (14 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 93 mg chol.,
  • 225 mg sodium,
  • 39 g carb.,
  • 2 g fiber,
  • 18 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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