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Individual Strawberry Shortcakes

chef.alburt's picture
Ingredients
  Strawberry mixture 1 Cup (16 tbs)
  Strawberries 4 Cup (64 tbs), washed
  Granulated sugar 2 Tablespoon
  Biscuits 1
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Granulated sugar 1 Tablespoon
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Shortening 1⁄4 Cup (4 tbs)
  Milk 2⁄3 Cup (10.67 tbs)
  Plain non fat yogurt 1 Cup (16 tbs)
  Brown sugar 3 Tablespoon (Topping)
  Vanilla 1⁄2 Teaspoon (Topping)
Directions

1. For strawberry mixture: Combine berries and sugar. Cover and refrigerate until ready to use.
2. Heat oven to 450°F.
3. For biscuits: Combine flour, sugar, baking powder and salt (if used) in bowl. Cut in CRISCO with pastry blender (or 2 knives) until all flour is just blended to form coarse crumbs.
4. Add milk. Stir until dry ingredients are just moistened. Place on floured surface. Knead gently with fingertips 8 to 10 times. Pat or roll into 9-inch circle about 1/2-inch thick. (Hint: Cover dough with waxed paper. Press and flatten with 9-inch round cake pan until dough is desired thickness.)
5. Cut with 2 1/2-inch round biscuit cutter. (Cut 7 biscuits; press dough scraps into ball and flatten again. Cut 3 biscuits.) Place on ungreased baking sheet.
6. Bake at 450°F for 12 minutes or until tops are golden brown.
7. For topping: Combine yogurt, brown sugar and vanilla. Stir gently until smooth.
8. To assemble: Split warm or cooled biscuits in half crosswise. Spoon about 1/4 cup fruit over bottom half. Add tops. Spoon yogurt sauce over tops. Add another spoonful of fruit.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Strawberry
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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