Photo of Strawberry shortcake with strawberry sauce by WW

Strawberry shortcake with strawberry sauce

6
6
6
Smartpoints value per serving
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
10
Difficulty
Moderate
These shortcakes have a wonderful underlying citrus flavor that adds complexity to their fruity sweetness. The flaky shortcake dough brings a rustic yet delicious element to the dessert, and the whipped cream lends it an airy lightness. Pro tip: The longer you keep the berries in the sugar when making the sauce, the more sauce you’ll get. You can even try this recipe with blackberries, raspberries, blueberries, or a combination of your favorites.

Ingredients

cooking spray

2 spray(s)

strawberries

1 pound(s), sliced

powdered sugar

cup(s)

all-purpose flour

1 cup(s)

baking powder

1¼ tsp

table salt

½ tsp

unsalted butter

4 Tbsp, cold

low-fat buttermilk

½ cup(s), cold

orange zest

2 Tbsp, finely minced

aerosol whipped cream

2½ cup(s)

Instructions

  1. Preheat oven to 400ºF. Coat a large cookie sheet with nonstick spray (or line with parchment paper).
  2. 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, then gently press strawberries down in bowl to squeeze out more liquid; pour liquid into small bowl and set aside. (Repeat until you have about 1/4 cup liquid total.)
  3. Into a large bowl, sift flour, baking powder and salt.
  4. 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.
  5. 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).
  6. Spoon batter by 2 heaping tbsp onto prepared cookie sheet to make 10 cakes, leaving a few inches between each one. 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; cool completely.
  7. When cool, split each shortcake in half and lay the two halves on a plate. Top each half with about 3 tbsp strawberries and drizzle each with a little reserved liquid; top each half with 2 tbsp whipped cream. Serve immediately.
  8. Serving size: 2 topped-shortcake halves

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