A traditional favorite among young and old, this dessert will simply
please your baby shower guests!! Ideally, use fresh strawberries
in season in lieu of the frozen kind.
4 cups sliced fresh strawberries
2 tablespoons sugar
1-1/3 cups all purpose flour
2 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 tsp salt
3 tablespoons butter
1 beaten egg
1/2 cup buttermilk or skim milk
Nonstick spray coating
1-1/4 ounce envelope whipped dessert topping mix
1/2 cup skim milk
Combine strawberries and the 2 tablespoons sugar. Cover and let stand in the refrigerator at least 1 hour.
In a mixing bowl, stir flour, the 2 tablespoon sugar, baking powder, baking soda and salt together. Cut in butter
till mixture resembles coarse crumbs.
Combine egg and buttermilk. Add to flour mixture all at once, stirring till combined.
Spray an 8 inch round baking pan with nonstick spray coating. With lightly floured hands, pat dough into pan.
Bake in a 450° oven about 10 minutes or till golden. Cool in pan for 10 minutes. Remove from pan and cool
completely, or serve shortcake warm.
Meanwhile, prepare whipped dessert topping mix according to package directions using the skim milk.
Split shortcake into 2 layers. Place the bottom layer on a serving plate. Top with some of the berries.
Add the second layer of shortcake. Spoon dessert topping and the remaining strawberries on top of cake.
A Healthy Alternative to whipped dessert topping mix -
How to Make Non-Fat Whipped Topping
3/4 c ice water
2/3 c nonfat dry milk powder
1/4 c sugar, or to taste
1 tsp vanilla
Place bowl and beaters in the freezer for 15 minutes to thoroughly chill.
When ready to beat, place the ice water and dry milk powder in the chilled bowl and beat until soft peaks form.
Gradually add in the sugar and vanilla and continue whipping until firm peaks form.
Use this as the dessert topping for the strawberry shortcake.