Make and share this Strawberry Shortcake from Scratch recipe from Food.com.
Provided by Mrs. Hughes
Categories Dessert
Time 40m
Yield 10 biscuits, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F.
- In large food processor bowl, thoroughly combine flours, salt, baking powder, cream of tartar, and sugar.
- Add margarine in pieces and briefly pulse just until mixture is coarse and crumbly.
- Add the fat free half-and-half and briefly pulse just until blended (do not overmix).
- Turn onto a lightly floured surface and knead gently 4 or so times.
- Pat dough until about 1/3- to 1/2-inch thick. Using a 2 1/2- to 3-inch round cutter, cut out biscuits and place them on a baking sheet coated with canola cooking spray.
- Bake until nicely brown, about 12-14 minutes. Let cool.
- Meanwhile, add 2 cups sliced strawberries, brown sugar, and vanilla to food processor and pulse until a strawberry puree is created (about 5 seconds).
- Split a biscuit in half and place both halves, cut side up, on a dessert plate. Drizzle about 1 tablespoon of the strawberry puree mixture over the top of each half. Top both halves with a total of 1/2 cup of strawberry slices and a dollop of light whipped cream.
Nutrition Facts : Calories 201.7, Fat 6, SaturatedFat 1.7, Cholesterol 0.8, Sodium 340.3, Carbohydrate 34.4, Fiber 3.4, Sugar 12.1, Protein 4
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