These miniature desserts are the perfect way to end dinner on hot summer nights. Sliced strawberries sweetened with sugar and smooth whipped cream top off light, airy little shortcakes to create a treat that is sure to delight. Try mixing it up by using other seasonal fruits like blueberries and raspberries.
30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads
ingredients
1-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 egg, slightly beaten
1/2 cup dairy sour cream
2 tablespoons milk
5 cups sliced strawberries
3 tablespoons sugar
1 recipe Whipped Cream
directions
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. In a small bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened.
Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and let cool.
Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. Using a potato masher, mash berries slightly; set aside. To serve, split shortcakes in half; fill with strawberry mixture and whipped cream. Top with remaining sliced strawberries.
Makes 8 shortcakes
Strawberry Lemon-Poppyseed 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, 1/2 fruit, 1 Other Carbo., 4 1/2 Fat
Mixed Berry or Mixed Fruit Shortcakes: Prepare as above, except substitute 5 cups of mixed berries (blueberries, raspberries, or blackberries) or 5 cups mixed fruit (sliced peaches, nectarines, bananas, strawberries, and/or halved grapes) for 5 cups sliced strawberries. Do not mash fruit. 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, 1/2 Fruit, 1 Other Carbo., 4 1/2 Fat
Whole Shortcake: Prepare as above, except transfer all of the dough to a greased 8x1-1/2-inch round baking pan, spreading evenly. 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. To serve, split in half. Spoon half of the whipped cream and strawberries over bottom layer. Replace the top layer. Top with remaining berries and 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 1/2 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, 1/2 Fruit, 1 Other Carbo., 5 Fat
0 comments:
Post a Comment