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Strawberry Shortcake

WebMD Recipe

Strawberry Shortcake


  • 1 1/4 cups unbleached flour
  • 3/4 cup whole-wheat flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 2 tablespoons sugar
  • 1/2 cup margarine, keep in freezer
  • 1/2 cup fat-free half-and-half plus 1 to 2 tablespoons
  • 2 cups sliced strawberries
  • 2 tablespoons brown sugar
  • 1 tablespoon vanilla extract
  • 5 cups sliced strawberries
  • 10 dollops of light whipped cream


Step 1
Preheat oven to 425°F. In large food processor bowl, thoroughly combine flours, salt, baking powder, cream of tartar, and sugar.
Step 2
Add margarine in pieces and briefly pulse just until mixture is coarse and crumbly.
Step 3
Add the fat free half-and-half and briefly pulse just until blended (do not overmix).
Step 4
Turn onto a lightly floured surface and knead gently 4 or so times.
Step 5
Pat dough until about 1/3- to 1/2-inch thick. Using a 2 1/2- to 3-inch round cutter, cut out biscuits and place them on a baking sheet coated with canola cooking spray.
Step 6
Bake until nicely brown, about 12-14 minutes. Let cool.
Step 7
Meanwhile, add 2 cups sliced strawberries, brown sugar, and vanilla to food processor and pulse until a strawberry puree is created (about 5 seconds).
Step 8
Split a biscuit in half and place both halves, cut side up, on a dessert plate. Drizzle about 1 tablespoon of the strawberry puree mixture over the top of each half. Top both halves with a total of 1/2 cup of strawberry slices and a dollop of light whipping cream.

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