Strawberry Shortcake

  • Average
  • Average budget

Ingredients

  • 1 1/2 cups flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp grated orange zest
  • 3 Tbsp butter or margarine, cut into pieces
  • For the Filling
  • 2 pint fresh strawberries, sliced
  • 1 Tbsp orange juice
  • 1 Tbsp sugar
  • vanilla nonfat yogurt and mint leave for garnish

Preparation

Step 1

Preheat oven to 450F spray baking sheet with cooking spray. Set aside.

Step 2

In a large bowl, sift together the flour, sugar, and baking powder. Stir in the orange zest. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Quickly stir in the milk until a soft dough forms.

Step 3

On a lightly floured surface, roll out dough to an 1/2 inch thickness. Using a 2 1/2 inch biscuit cutter, cut out biscuits. Gather trimmings, re-roll and cut out more biscuits. Place on prepared baking sheet. Bake until golden, about 12 to 15 minutes. Place biscuits on a wire rack and cool slightly.

Step 4

To prepare filling, in a large bowl, combine strawberries, orange juice and sugar. Mix well.

Step 5

split warm biscuits in half horizontally. Place bottom halves on serving plates. Top each with some filling. Cover with biscuit tops. Serve with remaining filling, garnish with yogurt and mint.

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