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Freggie Dare Weekend Challenge Day 3 - A Favorite Healthy Fruit Dessert Recipe

Sunday, May 20, 2012

In my quest for the holy grail of healthy, good for us strawberry shortcakes that don't taste like cardboard and still get me the kudos that my go to recipe that most definitely does NOT fit this descriptive does (do?), I have, as yet, fallen short. No wonder, I never get a job in America's Test Kitchen. I won't stop trying. This is good but not sublime or even amazing which are the two words that I seek in finding my go to recipes. And this is a company recipe. A celebration recipe. Not a day to day I'm going to have strawberry shortcake all season recipe spark friends. See nutrition info. But for THAT, strawberries are made to be savored alone or so many other ways that you should save and savor shortcake for something special and memorable anyway right? As such you won't find me using artificial sweeteners or substitutes or cool whip because my body is worth the real deal. Your body is too!

As such, in my continuing quest to find an amazing or even better sublime healthy and/or clean (even better) shortcake recipe, I bring you....

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Strawberry Shortcake


From EatingWell: June/July 2006
Besides succulent fresh, ripe strawberries, the key to a great strawberry shortcake lies in the quality of the biscuit. And this one is top-notch. These tender, sweet buttermilk biscuits are made with a blend of cake flour and whole-wheat flour and lightened by substituting reduced-fat cream cheese for some of the butter. As a delicately tangy alternative to whipped cream, we use a blend of cream and reduced-fat sour cream.

12 servings (1 shortcake & about 1/2 cup filling each) | Active Time: 40 minutes | Total Time: 1 hour



2 cups cake flour, plus more for dusting
1 cup white whole-wheat flour, or whole-wheat pastry flour (see Ingredient Note)
1/4 cup sugar
1 tablespoon baking powder
4 tablespoons cold unsalted butter, cut into small pieces
4 tablespoons (2 ounces) reduced-fat cream cheese, (Neufchâtel)
1/4 cup canola oil
1 large egg, lightly beaten
3 tablespoons nonfat buttermilk, (see Tip)

4 cups sliced hulled strawberries, (about 1 1/4 pounds whole)
3 tablespoons sugar
1/2 cup whipping cream
1/2 cup reduced-fat sour cream


To prepare shortcakes: Preheat oven to 400°F.
Whisk cake flour, whole-wheat flour, sugar and baking powder in a large bowl. Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in cream cheese until it’s the size of peas. Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly). Make a well in the center and add egg and buttermilk. Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist. Knead the mixture in the bowl two or three times until it holds together.
Turn the dough out onto a lightly floured surface. Dust with flour and roll into an 8-by-10-inch rectangle about 1/2 inch thick. Cut the edges square using a butter knife. Cut the dough into 12 equal shortcakes. Transfer to a baking sheet.
Bake the shortcakes until puffed and lightly golden, about 20 minutes. Let cool slightly.

To prepare filling: Toss strawberries with sugar in a medium bowl. Whisk whipping cream in a medium bowl until it’s thick and holds its shape, 1 to 2 minutes. Whisk in sour cream until combined.

To serve, split the shortcakes horizontally. Spoon the berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.


Per serving : 303 Calories; 14 g Fat; 6 g Sat; 4 g Mono; 48 mg Cholesterol; 38 g Carbohydrates; 5 g Protein; 2 g Fiber; 138 mg Sodium; 157 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 other carbohydrates, 3 fat

Tips & Notes

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
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Member Comments About This Blog Post
    Yum, I love strawberry shortcake! I may steal the idea of subbing some light cream cheese for 1/3 to 1/2 of the butter in my 'go-to' recipe. Thanks for sharing!
    3203 days ago
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