Strawberry Shortcake

Prep Time
30 min
Cook Time
25 min
Recipe Details
  • 24 medium strawberries, about 10 oz, hulled and quartered (reserve 6 whole berries for garnish)
  • 2 Tbsp unsweetened orange juice
  • 2 cup(s) all-purpose flour
  • 6 Tbsp sugar
  • 4 tsp baking powder
  • 1/4 tsp table salt
  • 4 Tbsp reduced-calorie margarine, chilled and cut into pieces
  • 2/3 cup(s) fat free skim milk
  • 2 tsp fat free skim milk
  • 1 tsp sugar
  • 3/4 cup(s) fat free whipped topping
  1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  2. Combine quartered strawberries and orange juice; toss to combine. Set aside.
  3. In a separate large bowl, whisk together flour, 6 tablespoons of sugar, baking powder and salt. Add margarine; mix together with a fork until mixture resembles coarse meal. Add 2/3 cup of milk; mix until a manageable dough forms. Transfer dough to a lightly floured surface and roll out to 1-inch thickness. Using a 3 1/2-inch round cookie cutter (or round glass), cut dough into six circles. Transfer rounds to baking sheet. Brush tops with 2 teaspoons milk and sprinkle with 1 teaspoon sugar.
  4. Bake until puffed up and golden, about 20 to 25 minutes. Remove from oven and, while still warm, split in half crosswise (like an English muffin).
  5. Spoon 1/3 cup of strawberries onto bottom half of each shortcake round. Top with sugar-coated second half. Spoon 2 tablespoons of whipped topping on top and garnish each with a whole strawberry.

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