- Total Time
Shortcake is not typically low in calories. But make your own biscuit dough, and you can create this incredibly flaky, summertime favorite anytime.
strawberries24 medium, about 10 oz, hulled and quartered (reserve 6 whole berries for garnish)
unsweetened orange juice2 Tbsp
all-purpose flour2 cup(s)
baking powder4 tsp
table salt¼ tsp
reduced-calorie margarine4 Tbsp, chilled and cut into pieces
fat free skim milk⅔ cup(s)
fat free skim milk2 tsp
fat free whipped topping¾ cup(s)
- Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
- Combine quartered strawberries and orange juice; toss to combine. Set aside.
- In a separate large bowl, whisk together flour, 6 tablespoons of sugar, baking powder and salt. Add margarine; mix together with a fork until mixture resembles coarse meal. Add 2/3 cup of milk; mix until a manageable dough forms. Transfer dough to a lightly floured surface and roll out to 1-inch thickness. Using a 3 1/2-inch round cookie cutter (or round glass), cut dough into six circles. Transfer rounds to baking sheet. Brush tops with 2 teaspoons milk and sprinkle with 1 teaspoon sugar.
- Bake until puffed up and golden, about 20 to 25 minutes. Remove from oven and, while still warm, split in half crosswise (like an English muffin).
- Spoon 1/3 cup of strawberries onto bottom half of each shortcake round. Top with sugar-coated second half. Spoon 2 tablespoons of whipped topping on top and garnish each with a whole strawberry.