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Strawberry Banana Shortcake

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Ingredients
  Vegetable cooking spray 1 Tablespoon
  Egg 1
  Sugar 1⁄2 Cup (8 tbs)
  Low fat buttermilk 3⁄4 Cup (12 tbs)
  Margarine 1⁄4 Cup (4 tbs), melted
  Vanilla extract 1 Teaspoon
  Sifted cake flour 2 1⁄3 Cup (37.33 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Vanilla low fat yoghurt 1 Cup (16 tbs)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Thinly sliced strawberries 1 1⁄4 Cup (20 tbs)
  Sliced ripe banana 1 1⁄4 Cup (20 tbs)
  Lemon juice 2 Teaspoon
  Powdered sugar 1 Tablespoon
Directions

Preheat oven to 350°.
Coat a 9-inch round cake pan with cooking spray, and line bottom with wax paper.
Coat wax paper with cooking spray; set aside.
Beat egg at medium speed of an electric mixer until foamy; gradually add 1/2 cup sugar, beating well.
Combine buttermilk, margarine, and vanilla; set aside.
Combine flour and next 3 ingredients.
Beating 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 at 350° for 28 minutes or until a wooden pick inserted in center comes out clean.
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, cut cake in half horizontally; place bottom layer, cut side up, on a serving plate.
Spread with half of yogurt mixture; top with strawberries.
Combine banana and lemon juice; toss gently.
Drain banana, and discard juice.
Arrange banana over strawberries; drizzle with remaining yogurt mixture.
Top with remaining layer.
Sift powdered sugar over top of cake.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Ingredient: 
Banana

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