Recipe info Category: Desserts Recipe: Strawberry Shortcake Rating: 5.00 Contributor: n/a

Strawberry Shortcake 2 cups all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons chilled margarine 1 teaspoon chilled margarine - cut into small pieces 3/4 cup 1% low-fat buttermilk 1 egg white lightly beaten 1 1/2 teaspoons turbinado or granulated sugar Strawberry Topping 1/2 cup reduced-calorie frozen whipped topping thawed Fresh strawberries (optional) Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until dry ingredients are moistened. Turn dough out onto a heavily floured surface. Knead dough 5 or 6 times. Roll dough to 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet, and brush with egg white; sprinkle with sugar. Bake at 450 degrees for 12 minutes or until golden. Split biscuits; place bottom halves of biscuits on individual plates. Spoon 1/2 cup Strawberry Topping over each biscuit half; top with remaining half. Spoon 1 tablespoon whipped topping over each shortcake. Yield: 8 servings (serving size: 1 shortcake). Serving Ideas: Garnish with fresh strawberries, if desired. Per serving: 239 Calories; 10g Fat (37% calories from fat); 5g Protein; 33g Carbohydrate; 17mg Cholesterol; 289mg Sodium Serving Size: 8 Preparation Time: 0:11

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