Strawberry Shortcake

Round out a Southern-style supper with these individual confections. Sweetened biscuits, juicy berries, and whipped topping combine for an out-of-this world presentation.

Ingredients:

• Strawberries:
• 4 cups sliced strawberries
• 1/4 cup sugar
• Shortcake:
• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon grated lemon rind
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 6 tablespoons chilled butter, cut into small pieces
• 2/3 cup fat-free buttermilk
• 1/2 teaspoon vanilla extract
• Cooking spray
• 1 large egg white, lightly beaten $
• 1 1/2 teaspoons turbinado sugar or granulated sugar
• Remaining ingredients:
• 2 cups frozen fat-free whipped topping, thawed
• Whipped topping (optional) $
• Whole strawberry (optional)

Directions:

1. To prepare strawberries, combine strawberries and 1/4 cup sugar; cover and chill 1 hour.
2. Preheat oven to 400°.
3. To prepare shortcake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and vanilla; add to flour mixture, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush top with egg white; sprinkle with 1 1/2 teaspoons sugar.
5. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Carefully split shortcake in half horizontally using a serrated knife; cool layers separately on wire racks.
6. Place bottom half of shortcake, cut side up, on a serving plate. Drain strawberries, reserving juice; drizzle juice over bottom half of shortcake. Spread 2 cups whipped topping over shortcake layer; arrange strawberries over whipped topping. Top with remaining shortcake layer, cut side down. Garnish with whipped topping and whole strawberry, if desired.

Cooking Light
JULY 2002