Strawberry shortcakes
3
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 16 • Difficulty: Easy
Try these deliciously delicate sweets to share with friends at your next afternoon tea. Pinkies at the ready!
Ingredients
Self-rising flour
1 cup(s)
All-purpose flour
¾ cup(s)
Sugar
2 tbsp(s)
Reduced-calorie margarine
3 tbsp(s)
Egg
1 large, lightly beaten
Fat-free skim milk
¼ cup(s)
Strawberry jam
2 tbsp(s)
Fresh whipped cream
¼ cup(s)
Strawberries
150 gm, thinly sliced
Instructions
1
Preheat oven to 350°F. Line 2 baking trays with parchment paper.
2
Sift the combined flour and sugar into a medium bowl. With your fingertips, mix in the margarine until the mixture resembles coarse breadcrumbs. Add the egg and milk and stir to combine. Turn onto a lightly floured surface and knead until just smooth.
3
Roll out the dough until about 1cm thick. Using a 6cm cutter, cut the dough into 16 discs. Place the discs on the prepared trays and bake for 15 minutes or until lightly golden and cooked through. Set shortcakes aside on trays for 5 minutes before transferring to a wire rack to cool.
4
Cut each shortcake in half and top the base with jam, cream and strawberries. Sandwich with the shortcake tops. Dust with powdered sugar.
5
Serving size: 1 shortcake
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