Strawberry Shortcake
Besides succulent fresh, ripe strawberries, the key to a great strawberry shortcake lies in the quality of the biscuit. And this one is top-notch. These tender, sweet buttermilk biscuits are made with a blend of cake flour and whole-wheat flour and lightened by substituting reduced-fat cream cheese for some of the butter. As a delicately tangy alternative to whipped cream, we use a blend of cream and reduced-fat sour cream.
From EatingWell: June/July 2006
Yield: 12 servings (1 shortcake & about 1/2 cup filling each)
Active Time: 40 minutes
Total Time: 1 hour
Ingredients
Shortcakes
- 2 cups cake flour, plus more for dusting
- 1 cup white whole-wheat flour, or whole-wheat pastry flour (see Ingredient Note)
- 1/4 cup sugar
- 1 tablespoon baking powder
- 4 tablespoons cold unsalted butter, cut into small pieces
- 4 tablespoons (2 ounces) reduced-fat cream cheese, (Neufchâtel)
- 1/4 cup canola oil
- 1 large egg, lightly beaten
- 3 tablespoons nonfat buttermilk, (see Tip)
Filling
- 4 cups sliced hulled strawberries, (about 1 1/4 pounds whole)
- 3 tablespoons sugar
- 1/2 cup whipping cream
- 1/2 cup reduced-fat sour cream
Preparation
- To prepare shortcakes: Preheat oven to 400°F.
- Whisk cake flour, whole-wheat flour, sugar and baking powder in a large bowl. Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in cream cheese until it’s the size of peas. Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly). Make a well in the center and add egg and buttermilk. Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist. Knead the mixture in the bowl two or three times until it holds together.
- Turn the dough out onto a lightly floured surface. Dust with flour and roll into an 8-by-10-inch rectangle about 1/2 inch thick. Cut the edges square using a butter knife. Cut the dough into 12 equal shortcakes. Transfer to a baking sheet.
- Bake the shortcakes until puffed and lightly golden, about 20 minutes. Let cool slightly.
- To prepare filling: Toss strawberries with sugar in a medium bowl. Whisk whipping cream in a medium bowl until it’s thick and holds its shape, 1 to 2 minutes. Whisk in sour cream until combined.
- To serve, split the shortcakes horizontally. Spoon the berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.
- Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
- Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Nutrition Per serving:
303 calories; 14 g fat (6 g sat, 4 g mono); 48 mg cholesterol; 38 g carbohydrates; 5 g protein; 2 g fiber; 138 mg sodium; 157 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Folate & Iron (20% dv).
2 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 other carbohydrates, 3 fat