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Strawberry Shortcakes

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, D
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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  11. 1 package fast-rising yeast

  12. 2 tablespoons hot water (115 F / 45 C)

  13. 1 3/4 cups all-purpose flour

  14. 1/2 cup quick-cooking oats

  15. 1 3/4 teaspoons Equal for Recipes or 6 packets Equal sweetener or 1/4 cup Equal Spoonful™

  16. 1 teaspoon baking powder

  17. 1/2 teaspoon baking soda

  18. 1/2 teaspoon salt

  19. 3 tablespoons cold margarine, cut into pieces

  20. 2/3 cup buttermilk

  21. 3 cups sliced strawberries

  22. 1 1/2 teaspoons Equal for Recipes or 4 1/2 packets Equal sweetener or 3 tablespoons Equal Spoonful™

  23. Light whipped topping

  24. Mint Sprigs

Instructions Jump to Ingredients ↑

  1. Mix yeast and hot water in small bowl; let stand 5 minutes.

  2. Combine flour, oats, 1 3/4 teaspoons Equal for Recipes, baking powder, baking soda, and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.

  3. Stir buttermilk and yeast mixture into flour mixture, making a moderately stiff dough. Knead dough on lightly floured surface 3 to 4 times. Let dough rise, covered, in warm place until almost doubled in size, 15 to 20 minutes.

  4. Punch dough down. Roll dough on lightly floured surface to 1/2-inch thickness; cut into hearts or other shapes with 3-inch cutter.

  5. Bake on greased cookie sheet in preheated 400°F (205°C) oven until biscuits are browned, about 20 minutes.

  6. Sprinkle strawberries with 1 1/2 teaspoons Equal for Recipes. Split warm biscuits and place on plates; spoon strawberries over. Garnish with dollops of whipped topping and mint sprigs.

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