• 4servings
  • 45minutes
  • 213calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, D
MineralsSelenium, Natrium, Chromium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/4 cup fat-free plain yogurt

  2. 2 tablespoons reduced-fat sour cream

  3. 1 tablespoon confectioners' sugar

  4. 1/4 teaspoon rum extract

  5. 1 pint fresh strawberries, sliced, divided


  7. 2/3 cup all-purpose flour

  8. 2 tablespoons whole wheat flour

  9. 2 tablespoons plus 1/2 teaspoon sugar, divided

  10. 3/4 teaspoon baking powder

  11. 1/4 teaspoon baking soda

  12. 1/8 teaspoon salt

  13. 5 teaspoons cold butter

  14. 1/3 cup buttermilk

Instructions Jump to Ingredients ↑

  1. Strawberry Shortcakes Recipe photo by Taste of Home In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In another bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate until serving.

  2. Combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). Turn onto a floured surface; gently knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.

  3. Place on a baking sheet coated with cooking spray; sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack. Split shortcakes horizontally in half. Spread yogurt mixture over cake bottoms; top with remaining strawberries and cake tops. Yield: 4 servings.


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