Strawberry Shortcakes

By jrichmond4

Serving Size: 1 biscuit, 1/3 cup strawberries, 1 tbs whipped topping

Calories 191
Fat 6.3g
Protein 3.9g
Carbs 30.5g
Fiber 1g
Sodium 421mg

Ingredients

• 2 cups quartered strawberries
• 2 tbs brown sugar
• 1-1/4 cups all-purpose flour
• 1 tbs granulated sugar, divided
• 2 tsp baking powder
• 1/2 tsp salt
• 3 Tbs chilled butter, cut into small pieces
• 1/2 cup plus 1 tbs nonfat buttermilk
• cooking spray
• 6 tbs frozen reduced-calorie whipped topping, thawed

Details

Servings 6
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 400.

2. Toss strawberries with brown sugar. Let stand 30 minutes, stirring occassionally.

3. While strawberries stand, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tsp granulated sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or 2 knoives until mixture resembles coarse meal. Add buttermilk, stirring just until moist. Turn dough out onto a lightly floured surface; knead 3 times. Pat dough into a 6x4-inch rectangule; cut into 2-inch squares. Coat tops of biscuits with cooking spray; sprinkel with remaining 1 tsp sugar. Place on a baking sheet coated with cooking spray. Bake at 400 for 15 minutes or until golden. Remove from pan, and cool 15 minutes on a wire rack.

4. Cut biscuits in half horizontally, and place on serving plates. Top each evenly with strawberry mixture and whipped topping.