Strawberry Mojito Shortcakes

This recipe is unlike most slow cooker desserts -- these cakes are also made in a jar! Spoon the dough into jars, then place the jars in your slow cooker and watch this special slow cooker cake rise.

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3.0 by 6 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Slow Cook: 1 hr 30 mins to 2 hrs (high)

Strawberry Mojito Shortcakes

Directions

  1. Lightly coat six half-pint straight-sided canning jars with cooking spray. In a bowl combine the next five ingredients (through baking soda). Using a pastry blender, cut in butter until mixture resembles coarse crumbs; make a well in the center. In a bowl combine buttermilk and egg. Add the buttermilk mixture to flour mixture. Stir just until combined.
  2. Spoon dough into prepared jars, filing about one-third full. Cover jars tightly with greased foil. Place jars into a 6-quart oval slow cooker. Pour 1 cup water around jars. Cover and cook on high for 1 1/2 to 2 hours or until a toothpick inserted in centers of shortcakes comes out clean. Remove from slow cooker; cool, uncovered, on a wire rack.
  3. Meanwhile, in a bowl combine strawberries, 3 tablespoons sugar, and the rum. Crush some of the strawberries. Stir in mint and lime zest. Cover and chill up to 2 hours. In a bowl beat whipping cream and 1 tablespoon of sugar until soft peaks form.
  4. Top shortcakes with strawberry mixture and sweetened whipped cream. Sprinkle with additional lime zest and/or small mint sprigs.

From the Test Kitchen

*Tip:

To make sour milk, pour 1 tablespoon vinegar or lemon juice into a 1-cup glass measure. Add milk to make 1 cup. Let stand 5 minutes.

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Nutrition Facts (Strawberry Mojito Shortcakes)

  • Per serving:
  • 392 kcal ,
  • 19 g fat
  • (12 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 88 mg chol. ,
  • 472 mg sodium ,
  • 47 g carb. ,
  • 2 g fiber ,
  • 22 g sugar ,
  • 7 g pro.
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