Strawberry Shortcake with Strawberry Sauce
- 2 spray(s) cooking spray
- 1 pound(s) strawberries, sliced
- 1/3 cup(s) powdered sugar
- 1 cup(s) all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp table salt
- 4 Tbsp unsalted butter, cold
- 1/2 cup(s) low-fat buttermilk, cold
- 2 Tbsp orange zest, finely minced
- 2 cup(s) aerosol whipped cream
- Preheat oven to 400ºF. Coat a cookie sheet with cooking spray (or cover with parchment paper).
- In a medium bowl, combine strawberries with powdered sugar; set aside at room temperature until liquid starts to collect in bottom of bowl, about 10 minutes. Pour liquid into a smaller bowl; set aside. Wait 2 minutes and gently press strawberries down in bowl to squeeze out more liquid; pour liquid into small bowl and set aside. (You’ll need about 1/4 cup liquid total.)
- Into a large bowl, sift flour, baking powder and salt.
- Using a pastry cutter or a knife and fork, cut small pieces of butter into flour mixture; work butter into mixture with pastry cutter or knife and fork, until butter pieces resemble small peas.
- Add buttermilk and zest to flour mixture; mix batter with pastry cutter or a knife and fork until just combined (small pieces of butter will make batter appear a little lumpy).
- Spoon batter by 2 heaping tablespoons onto prepared cookie sheet, leaving a few inches between each cake. Bake until tops are just golden and a tester inserted in center of a cake comes out clean, about 10 to 12 minutes. Remove from oven and cool completely.
- When cool, to assemble shortcakes, split each shortcake in half and lay the two halves on a plate. Top each half with about 3 tablespoons each strawberries and whipped cream; drizzle each half with about 1/2 teaspoon reserved liquid. Serve immediately. Yields 1 shortcake per serving.
The longer you keep the berries in the sugar, the more sauce you’ll get. Try these with blackberries, raspberries or blueberries (or a combination of berries).