Strawberry Shortcake

By pammons

Canyon Ranch

Makes 12 servings, each containing approximately:
155 calories
19 gm. carbohydrate
7 gm. fat
18 mg. cholesterol
4 gm. protein
266 mg. sodium
1 gm. fiber

Ingredients

• Biscuits:
• 1 1/4 cups all-purpose flour
• 3/4 cup whole-wheat flour
• 1 1/4 teaspoons sea salt
• 4 teaspoon aluminum free baking powder
• 3 tablespoons unsalted butter, cubed
• 1/3 cup low-fat cream cheese
• 3/4 cup buttermilk
• 3 cups organic strawberries, sliced
• 3 tablespoons evaporated cane sugar
• 1 1/2 teaspoons orange peel
• 2 teaspoons fresh orange juice
• 6 tablespoons heavy cream

Preparation

Step 1

1. Preheat oven to 400°. Lightly coat baking sheet with canola oil.
2. In a large mixing bowl, sift together dry ingredients.
3. Cut butter and cream cheese into dry ingredients with a pastry cutter. Add buttermilk and mix with a fork until just combined.
4. Transfer dough onto a lightly floured surface and knead gently just until dough forms. Roll out dough to 3/4" thick. Using a 2 1/2" round cutter form 12 biscuits and arrange about 1” apart on prepared baking sheet.
5. Spray tops of biscuits lightly with canola oil spray and bake for 10 minutes or until golden in color and cooked through. Cool.
6. Combine strawberries, evaporated cane sugar, orange peel and Grand Marnier in a medium bowl. Place in refrigerator.
7. Pour heavy cream into a small bowl and whip with electric mixer on high until stiff peaks form. Chill.
8. Cut biscuits in half horizontally and place 1/4 cup strawberry mixture on bottom half. Cover with top half of biscuit and garnish with 1 heaping teaspoon whipped cream.