Eggless Strawberry Shortcake
|Sliced strawberries||3 Cup (48 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Whipped topping||1 Cup (16 tbs) (adjust quantity as needed)|
In a medium mixing bowl stir together half of the strawberries and 2 tablespoons sugar.
Mash strawberries slightly; set all berries aside.
In a medium mixing bowl stir together flour, 1 tablespoon sugar, baking powder, cream of tartar, and salt.
Using a pastry blender, cut in the shortening till mixture resembles coarse crumbs.
Make a well in the center of the dry ingredients; add milk all at once.
Using a fork, stir just till dough clings together.
Turn the dough out onto a lightly floured surface.
Quickly knead the dough by gently folding and pressing the dough for 10 to 12 strokes.
Pat or lightly roll the dough to 1/2-inch thickness.
Cut dough into 4 biscuits with a floured 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet.
Bake in a 450° oven for 10 minutes or till golden brown.
Remove the biscuits from the baking sheet and cool on a wire rack about 10 minutes.
Meanwhile, fold remaining sliced strawberries into mashed berries.
Split biscuits in half and spoon the strawberry mixture between and over tops.
Dollop with Whipped Topping.
Serving size: Complete recipe
Calories 1253 Calories from Fat 394
% Daily Value*
Total Fat 43 g66.5%
Saturated Fat 18.3 g91.3%
Trans Fat 3.9 g
Cholesterol 1.5 mg0.5%
Sodium 883.6 mg36.8%
Total Carbohydrates 197 g65.6%
Dietary Fiber 12.7 g50.8%
Sugars 84.9 g
Protein 19 g37.3%
Vitamin A 0.1% Vitamin C 1.3%
Calcium 66.7% Iron 37.5%
*Based on a 2000 Calorie diet