Strawberry Shortcake

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.

Recipe:

For the Biscuits
  • 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
For the Strawberries
  • 1½ lbs. of fresh strawberries, hulled and sliced
  • ⅓ cup sugar
For the Whipped Cream
  • 1 cup whipping cream
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon sugar
For the Biscuits:
  1. Preheat oven to 425.
  2. Mix flour, sugar, baking powder, and orange zest in a large bowl.
  3. Add in the cream cheese and mash it with a fork until mixture resembles coarse crumbs.
  4. Stir in ⅓ cup of milk and form a dough.
  5. Flour hands and divide the dough into 8 balls.
  6. Place the dough balls 3 inches apart on a greased baking sheet or silpat.
  7. 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.
  8. Bake 12 to 15 minutes or until golden brown.
  9. Take out the biscuits and allow them to cool down to room temperature.
  10. In the meantime prepare the strawberries.
For the Strawberries:
  1. Once you have cleaned and sliced them, take ⅓ of the strawberries and mash them with a potato masher.
  2. Add in the rest of the strawberries and pour in the sugar.
  3. Set aside for at least 20 minutes.
For the Whipped Cream:
  1. Meanwhile prepare the whipped cream by combining together the whipping cream, vanilla, and sugar.
  2. Cover and chill in the refrigerator for 30 minutes.
  3. When chilled, beat the mixture until stiff peaks form.
For the Shortcakes:
  1. Assemble the shortcakes by cutting the biscuits in half.
  2. Place a tablespoon of the strawberry mixture on the bottom half of the biscuit and top with whipped cream.
  3. Cover with the top half of the biscuit, and top it with whipped cream and a few more strawberries.
  4. 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.

IMG_1184 IMG_1185

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!

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