Written by: Christina Dauer, MPH, RDN, LDN, CDE
Prep Time: 30 minutes
Cook Time: 30 minutes
Makes: 8 cakes
Ingredients
Shortcakes:
1 ½ cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon grated lemon zest
1 large egg, slightly beaten
½ cup plus 1 tablespoon low-fat buttermilk
1 tablespoon sliced almonds
Filling:
4 cups strawberries, hulled and sliced
2 to 3 tablespoons granulated sugar (depending on how ripe the berries are)
2 teaspoons grated orange zest, plus 1 tablespoon orange juice
1 cup 0% fat plain Greek yogurt, for serving
Confectioners’ sugar, for dusting, optional
Directions
- For the shortcakes: preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
- Whisk together the lemon zest, egg, and ½ cup of the buttermilk in a small bowl. Add the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not over-mix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7-inch round about ½ inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, 12-15 minutes.
- For the filling: combine the strawberries, granulated sugar, orange zest and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
- Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with strawberry mixture and yogurt. Cover with the shortcake tops. Dust with confectioners’ sugar if desired.
Nutritional Information:
Serving Size: 1 cake
Calories: 213, Fat: 6g, Protein: 7g, Carbohydrates: 34g, Fiber: 2g, Sodium: 289mg
Nutrition Tip: Try this recipe for a lighter take on a classic summer treat! Using plain Greek yogurt in place of whipped cream for topping saves on fat and sugar, and it perfectly balance with the sweetness of the berry filling. Use fresh picked strawberries from your local farmers market to take the flavor to the next level!
Adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/light-strawberry-shortcake-1957545#reviewsTop