Some days, I get in themood for dessert. It isn’t very often, and normally I end up making a cake or brownies or something. But, some days, I really want a good homemade dessert. This week, I had a hankering for shortcake. I had just bought some very ripe strawberries at Aldi and I wanted to do something really awesome with them instead of the normal eating them straight from the container.
I started looking up recipes for shortcake. I remember mom making shortcake sometimes and giving us berries with milk and sugar. A fond childhood memory. Shortcake is an awesome summer treat and I was sure I could find a skinny version that I wouldn’t have to feel too guilty about. I found this recipe on Diethood, and was pretty pleased with how it turned out, and the ingredients needed were all things I had on hand.
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- ½ teaspoon orange zest
- 4 ounces (1/2 of a 8 oz. package) cream cheese, cut in cubes
- ⅓ cup milk
- 1 tablespoon milk for brushing the tops
- 1½ lbs. of fresh strawberries, hulled and sliced
- ⅓ cup sugar
- 1 cup whipping cream
- ½ teaspoon pure vanilla extract
- 1 tablespoon sugar
- Preheat oven to 425.
- Mix flour, sugar, baking powder, and orange zest in a large bowl.
- Add in the cream cheese and mash it with a fork until mixture resembles coarse crumbs.
- Stir in ⅓ cup of milk and form a dough.
- Flour hands and divide the dough into 8 balls.
- Place the dough balls 3 inches apart on a greased baking sheet or silpat.
- With a glass flatten the dough balls to ½ inch thickness and brush the tops with milk and sprinkle a bit of sugar on top.
- Bake 12 to 15 minutes or until golden brown.
- Take out the biscuits and allow them to cool down to room temperature.
- In the meantime prepare the strawberries.
- Once you have cleaned and sliced them, take ⅓ of the strawberries and mash them with a potato masher.
- Add in the rest of the strawberries and pour in the sugar.
- Set aside for at least 20 minutes.
- Meanwhile prepare the whipped cream by combining together the whipping cream, vanilla, and sugar.
- Cover and chill in the refrigerator for 30 minutes.
- When chilled, beat the mixture until stiff peaks form.
- Assemble the shortcakes by cutting the biscuits in half.
- Place a tablespoon of the strawberry mixture on the bottom half of the biscuit and top with whipped cream.
- Cover with the top half of the biscuit, and top it with whipped cream and a few more strawberries.
- Serve immediately or put the cakes in the refrigerator until ready to use.
We don’t keep any whipping cream, so I skipped the whipped cream part and just served ours in a bowl with milk and strawberries. I also subbed stevia for the sugar in the recipe.
They turned out marvelously! I should have taken a picture when I had it all trussed up in a bowl, but I got so excited I ate the whole thing without even thinking. This recipe is definitely going to be used multiple times this summer. I am already getting excited for berry picking season so I can use this with fresh raspberries!