Shortcake with Berries and Cream

Shortcake with Berries and Cream takes roughly 45 minutes from beginning to end. This recipe serves 8. One portion of this dish contains approximately 10g of protein, 11g of fat, and a total of 318 calories. For $1.64 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is liked by 100 foodies and cooks. If you have vanillan extract, low fat buttermilk, yellow cornmeal, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Simply Sugar and Gluten Free. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is rather bad. If you like this recipe, you might also like recipes such as Cardamom Shortcake with Maple Berries, Cornmeal Shortcake with Maple Berries, and 3-Ingredient Berries & Cream Bananan Ice Cream #Vitamix #cleaneating.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Adjust a baking rack to the middle position of the oven. Preheat oven to 425F. Spray a 8" round cake pan with baking spray. Line with parchment paper and spray again. You can also use a 8x8 square pan. Set aside.To make the shortcake, place flour blend, cornmeal, baking powder, and salt in a sifter. Sift the dry ingredients together. Put dry ingredients in a small mixing bowl and make a well in the center.Mix wet ingredients together in a large measuring cup. Pour the wet ingredients into the dry ingredients and mix with a fork until just combined and dough comes together. Place into prepared pan and spread with a spatula so that the top is flat. Bake for 12 – 15 minutes or until golden brown. The shortcake will pull slightly from the edges of the pan.Place on a wire rack and cool for 5 minutes. Then remove from pan and place on a clean kitchen towel on the wire rack and let it cool further.While the shortcake is in the oven, place cottage cheese and yogurt into a food processor or blender. Process until completely smooth. Scrape sides down several times. Once mixture is smooth, add agave and process until incorporated. Transfer to another container, cover, and refrigerate. Then, prepare berries if necessary.Slice the shortcake into 8 wedges and slice each wedge in half. Place the bottom half of the shortcake wedge on a plate. Place 1/4 cup of cream on the bottom half. Top with 1/2 cup of berries. Place top half of wedge on top of berries.

 

Step by step:

1. Adjust a baking rack to the middle position of the oven. Preheat oven to 425F. Spray a 8" round cake pan with baking spray. Line with parchment paper and spray again. You can also use a 8x8 square pan. Set aside.To make the shortcake, place flour blend, cornmeal, baking powder, and salt in a sifter. Sift the dry ingredients together. Put dry ingredients in a small mixing bowl and make a well in the center.

2. Mix wet ingredients together in a large measuring cup.

3. Pour the wet ingredients into the dry ingredients and mix with a fork until just combined and dough comes together.

4. Place into prepared pan and spread with a spatula so that the top is flat.

5. Bake for 12 – 15 minutes or until golden brown. The shortcake will pull slightly from the edges of the pan.

6. Place on a wire rack and cool for 5 minutes. Then remove from pan and place on a clean kitchen towel on the wire rack and let it cool further.While the shortcake is in the oven, place cottage cheese and yogurt into a food processor or blender. Process until completely smooth. Scrape sides down several times. Once mixture is smooth, add agave and process until incorporated.

7. Transfer to another container, cover, and refrigerate. Then, prepare berries if necessary.Slice the shortcake into 8 wedges and slice each wedge in half.

8. Place the bottom half of the shortcake wedge on a plate.

9. Place 1/4 cup of cream on the bottom half. Top with 1/2 cup of berries.

10. Place top half of wedge on top of berries.

Nutrition Information:

covered percent of daily need