Old-Fashioned Strawberry Shortcakes

Yield: 6 servings

Ingredients

• 3 1/2  cups  halved strawberries, divided
• 1/3  cup  sugar
• 1/3  cup  orange juice
• 2  teaspoons  vanilla extract
• 1  teaspoon  lemon juice
• 1 1/4  cups  all-purpose flour
• 3  tablespoons  sugar
• 1  teaspoon  baking powder
• 1/4  teaspoon  baking soda
• 1/8  teaspoon  salt
• 3  tablespoons  chilled stick margarine or butter, cut into small pieces
• 1/2  cup  low-fat buttermilk
• Cooking spray
• 6  tablespoons  frozen reduced-calorie whipped topping, thawed
• Whole strawberries (optional)

Preparation

Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.

Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.

Nutritional Information

Calories:

270 (24% from fat)

Fat:

7.2g (sat 1.9g,mono 2.7g,poly 2.1g)

Protein:

4.3g

Carbohydrate:

47.3g

Fiber:

3g

Cholesterol:

0.0mg

Iron:

1.7mg

Sodium:

183mg

Calcium:

93mg