Friday, 29 June 2007

Strawberry Shortcake

These are our favourite biscuits for strawberry shortcake. I prefer a good biscuit to a sweet sponge cake for the base of this dessert. Actually, this is what I had for dinner tonight. Sweet indulgence! A no-calorie version is below.

Shortcake Biscuits

Mix together:

1 cup white flour
1 cup whole wheat flour
1/3 cup sugar or sweetener (optional)
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Cut in with a pastry blender or two knives:

1/2 cup butter

1 cup soured milk or buttermilk

Stir to make a soft dough. Turn dough onto lightly floured surface and knead gently 8-10 times. Roll out to desired thickness-about 1/2- 3/4 inch thick. Cut with a round cookie cutter. If you use a 2" cutter, you will get about 12 biscuits. We used a 4" cutter and got 7 biscuits. (Remember, this was dinner!)

Bake in a preheated oven at 400F for about 15 minutes

When cooled, split biscuits and fill with fresh sliced strawberries and lightly sweetened REAL whipped cream. Place top of biscuit over berries and cream. Add more whipped cream and strawberries.

No calorie version: Go to farm and pick fresh Ontario strawberries. Walk to corner store to buy fresh butter and cream. Beat whipping cream with hand beaters. Make recipe as above.

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