Sunday, May 29, 2011

Strawberry Shortcake

I had some strawberries in the fridge that were calling out to me to make them into a nice dessert.  I saw this nice little recipe for Strawberry Shortcake and it serves 2.  Perfect!  

I am trying to cut back on sugar so I substituted a little bit of Truvia for the sugar called for in the recipe.  I used 2 packs in the scone recipe, 1 pack in the strawberries and 1/2 pack in the whipping cream.  It tasted great!  The scones turned out light and fluffy.  A nice dessert...not too sweet and a perfect ending to a perfect summer day!

Strawberry Shortcake
Taste of Home


  • 1-1/2 cups sliced fresh strawberries
  • 1/3 cup sugar

  • 1 cup all-purpose flour
  • 7 teaspoons sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon baking soda
  • 1/4 cup shortening
  • 1/3 cup buttermilk
  • 1/4 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream


  • In a small bowl, mash the strawberries; stir in sugar. Cover and refrigerate until serving
  • For biscuits, in a large bowl, combine the flour, 4-1/2 teaspoons sugar, baking powder, salt, cream of tarter and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and vanilla until moistened.
  • Turn dough onto a lightly floured surface; knead 8-10 times. Shape into two 4-in. circles. Place on an ungreased baking sheet. Bake at 450° for 12-14 minutes or until golden brown.
  • To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with half of the strawberry mixture. Replace shortcake tops.
  • In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes.
 Yield: 2 servings.

Happy Summer!

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