Old-Fashioned Strawberry Shortcakes

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Servings: 1 cups Difficulty: Advanced
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Light, fluffy biscuits layered with macerated strawberries and whipped topping for a classic summer treat.
DMN Old-Fashioned Strawberry Shortcakes (5.5 PTS recipe image
DMN Old-Fashioned Strawberry Shortcakes (5.5 PTS recipe image
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Old-Fashioned Strawberry Shortcakes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 cups Calories: 205

Description

These old-fashioned strawberry shortcakes offer a delightful balance of textures, featuring tender, buttery biscuits that are neither too dense nor too cake-like. The star of the dish is the fresh strawberry topping, macerated with sugar, orange juice, and a hint of vanilla to create a luscious, syrupy sauce that soaks into the warm shortcake. The addition of lemon juice brightens the sweetness of the berries, while the low-fat buttermilk ensures the biscuits remain light and airy. Topped with a dollop of thawed reduced-calorie whipped topping, this dessert feels indulgent yet refreshing. It is perfect for weekend brunches, summer picnics, or as a light yet satisfying end to a holiday dinner. Simple ingredients come together to create a nostalgic favorite that tastes like home.

Ingredients

Directions

  1. In a large bowl, combine 1 cup of the strawberry halves, 1/3 cup sugar, orange juice, vanilla extract, and lemon juice.
  2. Mash the mixture gently with a potato masher or fork to release juices, creating a syrupy base.
  3. Stir in the remaining 2 1/2 cups of strawberry halves, ensuring they are well coated with the syrup.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and berries to macerate.
  5. Preheat your oven to 425°F (220°C).
  6. In a large mixing bowl, whisk together flour, remaining 3 tablespoons sugar, baking powder, baking soda, and salt.
  7. Add the chilled margarine or butter to the dry ingredients.
  8. Use a pastry blender, two knives, or your fingertips to cut the fat into the flour until the mixture resembles coarse meal with pea-sized crumbs.
  9. Pour in the buttermilk all at once and stir with a fork just until the dough comes together; do not overmix, as the dough should remain slightly sticky.
  10. Turn the dough out onto a lightly floured surface.
  11. Gently knead the dough just 4 to 5 times to bring it together, then pat it into a rectangle approximately 6x4 inches.
  12. Cut the rectangle into 6 equal squares.
  13. Lightly coat a baking sheet with nonstick cooking spray and place the squares 1 inch apart.
  14. Bake for 12 minutes, or until the tops are lightly golden brown.
  15. Remove from oven and let cool completely on a wire rack.
  16. Once cooled, split each shortcake in half horizontally using a serrated knife.
  17. Place each bottom half on a dessert plate.
  18. Spoon about 1/4 cup of the chilled strawberry mixture over each bottom half.
  19. Top with the shortcake tops.
  20. Spoon another 1/4 cup of strawberry mixture over the tops.
  21. Garnish each serving with 1 tablespoon of thawed whipped topping and a whole strawberry, if desired.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 205kcal
% Daily Value *
Total Fat 5.1g8%
Saturated Fat 2.6g13%
Cholesterol 9mg3%
Sodium 181mg8%
Total Carbohydrate 34.6g12%
Dietary Fiber 1.1g5%
Sugars 4.1g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: strawberry, shortcake, dessert, biscuit, summer, fruit, baking, american, classic, brunch, whipped cream, buttermilk, easy, quick, party, picnic, vegetarian, comfort food
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