Star-Spangled Raspberry Shortcakes

8 servings

Try this Star-Spangled Raspberry Shortcakes recipe, or post your own recipe for Star-Spangled Raspberry Shortcakes

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Star-Spangled Raspberry Shortcakes Ingredients

BISCUITS	2/3 c Buttermilk
1 1/2 c Unbleached flour	1/4 c Vegetable oil
1/4 c Sugar	SAUCE
2 ts Baking powder	4 c Very ripe strawberries;
1/2 ts Baking soda	1/4 c Sugar or to taste
1/2 ts Salt	8 c Ripe fresh raspberries; 8
2 ts Grated lemon rind	1 c Whipped cream; (optional)

Instructions for Star-Spangled Raspberry Shortcakes

8 SERVINGS LACTO If the fresh raspberries and jewel-toned strawberry sauce that compose this festive dessert arent enough of a reason to make you dig into it, the biscuits are so low in fat, you can enjoy them wtih any gult whatsoever. BISCUITS: Preheat oven to 425 degrees. Coat baking sheet with nonstick cooking spray. In large bowl, mix flour, sugar, baking powder, baking soda, salt and lemon rind. In small bowl, mix buttermilk and oil. Add to flour mixture, stirring with fork just until mixture comes together. (Mixture will be lumpy; do not overmix.) Sprinkle work surface with flour. Turn out biscuit dough and with lightly floured hands pat dough into a 7-inch circle, about 1/2 inch thick. Use a 2 3/4-inch star or biscuit cutter, cut out biscuits, gathering up scraps. Transfer to prepared baking sheet. Bake until golden brown on top and bottom, 10 to 12 minutes. Meanwhile, in food processor, puree strawberries with sugar. Transfer to saucepan and bring to boil over medium heat, stirring often. Reduce heat to low and cook 3 minutes. Transfer to bowl to cool. To assemble, split biscuits in half. with fork or with sharp, serrated knife. Place bottom half of biscuit on dessert plate. Cover lightly with some strawberry sauce. Add 1/4 cup raspberries. Top with 2 tablespoons whipped cream if desired. Cover with biscuit top. Surround shortcake with a ring of strawberry sauce. Top biscuit with 1 teaspoon whipped cream if desired, and a single raspberry. Repeat with remaining shortcakes. PER SERVING: 285 CAL; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 51G GARB.; 1MG CHOL.; 168MG SOD.; 11G FIBER. Converted by MC_Buster. By Kathleen on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 56 Converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized