Strawberry Shortcakes

Need a lacto ovo vegetarian dessert? Strawberry Shortcakes could be a great recipe to try. One portion of this dish contains around 5g of protein, 7g of fat, and a total of 231 calories. This recipe serves 4 and costs $1.37 per serving. This recipe is liked by 7 foodies and cooks. A mixture of low fat sour cream, baking soda, strawberries, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Taste of Home. It will be a hit at your Mother's Day event. Overall, this recipe earns a good spoonacular score of 45%. Strawberry Shortcakes, Strawberry Shortcakes, and Strawberry Shortcakes are very similar to this recipe.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In another bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate until serving. Combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). Turn onto a floured surface; gently knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a baking sheet coated with cooking spray; sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack. Split shortcakes horizontally in half. Spread yogurt mixture over cake bottoms; top with remaining strawberries and cake tops. Yield: 4 servings. Originally published as Strawberry Shortcakes in The Taste of Home Cookbook2008, p645 Nutritional Facts 1 shortcake equals 213 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 297 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In another bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate until serving.

2. Combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt.

3. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). Turn onto a floured surface; gently knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.

4. Place on a baking sheet coated with cooking spray; sprinkle with remaining sugar.

5. Bake at 400° for 12-14 minutes or until golden brown.

6. Remove to a wire rack. Split shortcakes horizontally in half.

7. Spread yogurt mixture over cake bottoms; top with remaining strawberries and cake tops.

Nutrition Information:

covered percent of daily need

 

Related Videos: