STRAWBERRY BANANA SHORTCAKE

Strawberry Banana Shortcake image

Provided by Redneck Epicurean

Categories Dessert

Time 43m

Yield 8 serving(s)

Number Of Ingredients 16

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vegetable oil cooking spray
1 egg
1/2 cup sugar
3/4 cup low-fat buttermilk
1/4 cup margarine, melted
1 teaspoon vanilla extract
2 1/3 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat vanilla yogurt
1/4 cup firmly packed brown sugar
1 1/4 cups thinly sliced strawberries
1 1/4 cups sliced ripe bananas
2 teaspoons lemon juice
1 tablespoon powdered sugar

Steps:

Preheat oven to 350 degrees.
Coat a 9" round cake pan with cooking spray and line bottoms with wax paper and spray wax paper with cooking spray; set aside.
Beat egg at medium speed with a mixer until foamy.
Gradually add sugar, beating well.
Combine flour, baking powder, baking soda, and salt.
In a separate bowl, combine buttermilk, melted margarine, and vanilla.
With mixer running at low speed, add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
Pour batter into prepared pan.
Bake 28 minutes.
Let cool in pan 10 minutes on a wire rack; remove from pan.
Let cool completely on wire rack.
Combine yogurt and brown sugar; stir well.
Using a serrated knife, split cake in half horizontally.
Place bottom layer, cut side up, on serving plate.
Spread with half of yogurt mixture, top with strawberries.
Combine bananas and lemon juice and toss gently. Drain bananas and discard juice.
Arrange bananas over strawberries; drizzle with remaining yogurt mixture.
Top with remaining layer.
Sift powdered sugar over cake.
Serve with whipped cream also, if desired.