[Mel-icious]

I usually cheat too, just hull some berries, pour a little sugar and vanilla extract over top, let them macerate overnight, then take angel food cake and cube it up into dessert cups, pour over the strawberries and top with whipped cream. Growing up I loved the little round shortcake cups my mom bought, for us.

I have made the ones with the biscuits, from Cooking Light , its really good, a little bit of work, so if you don't want to go through the trouble of making the biscuits, use shortcake shells, angel food cake, or sponge cake. A poster named Gracie from CL adds a tablespoon of triple sec to the orange mixture and swears by it, I've never tried that twist, but this is a good recipe.

* Exported from MasterCook *

Old-Fashioned Strawberry Shortcakes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cake Desserts
June '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups halved strawberries -- divided
1/3 cup sugar
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or butter -- cut into small pieces
1/2 cup low-fat buttermilk
Cooking spray
6 tablespoons frozen reduced-calorie whipped topping -- thawed
Whole strawberries (optional)

Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.

Preheat oven to 425º.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 × 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425º for 12 minutes. Cool on a wire rack.

Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.

Source:
"Cooking Light, June 1998, p.126"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:12"