Dessert

Strawberry Shortcake - Eating Well Magazine is for Dessert.

Strawberry Shortcake - Eating Well Magazine takes several minutes to prepare.

Strawberry Shortcake - Eating Well Magazine takes several minutes to cook.

Strawberry Shortcake - Eating Well Magazine makes 12 servings.

The ingredients for Strawberry Shortcake - Eating Well Magazine are:

INGREDIENTS
SHORTCAKES
2 cups cake flour, plus more for dusting
1 cup white whole-wheat flour, or whole-wheat pastry flour (see Ingredient Note)
1/4 cup sugar
1 tablespoon baking powder
4 tablespoons cold unsalted butter, cut into small pieces
4 tablespoons (2 ounces) reduced-fat cream cheese, (Neufch?tel)
1/4 cup canola oil
1 large egg, lightly beaten
3 tablespoons nonfat buttermilk, (see Tip)
FILLING
4 cups sliced hulled strawberries, (about 1 1/4 pounds whole)
3 tablespoons sugar
1/2 cup whipping cream
1/2 cup reduced-fat sour cream

Here is how you make Strawberry Shortcake - Eating Well Magazine:

PREPARATIONTo prepare shortcakes: Preheat oven to 400?F.Whisk cake flour, whole-wheat flour, sugar and baking powder in a large bowl. Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in cream cheese until it?s the size of peas. Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly). Make a well in the center and add egg and buttermilk. Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist. Knead the mixture in the bowl two or three times until it holds together.Turn the dough out onto a lightly floured surface. Dust with flour and roll into an 8-by-10-inch rectangle about 1/2 inch thick. Cut the edges square using a butter knife. Cut the dough into 12 equal shortcakes. Transfer to a baking sheet.Bake the shortcakes until puffed and lightly golden, about 20 minutes. Let cool slightly.To prepare filling: Toss strawberries with sugar in a medium bowl. Whisk whipping cream in a medium bowl until it?s thick and holds its shape, 1 to 2 minutes. Whisk in sour cream until combined.To serve, split the shortcakes horizontally. Spoon the berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.TIPS & NOTESIngredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make ?sour milk?: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.Number of Servings: 12Recipe submitted by SparkPeople user AVIDANNA.

The nutritional information for Strawberry Shortcake - Eating Well Magazine is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 268.6

• Total Fat: 12.3 g
• Cholesterol: 39.4 mg
• Sodium: 164.6 mg
• Total Carbs: 36.2 g
• Dietary Fiber: 2.4 g
• Protein: 5.4 g