weekend recipes
Pour honey or sugar over berries and let them soak in the sweetener for an hour or more at room temperature. Reserve a few perfect berries for decoration.
Bake the shortbread following the recipe below.
To assemble, place the bottom shortcake on a serving platter. Pour half of the sweetened strawberries and juice over it. Cover with yogurt, reserve about two tablespoons for decorating the top layer and then put on the top layer.
Slowly pour on the rest of the strawberries and juice, letting the juice soak into the shortcake. Top with remaining yogurt and decorate with whole reserved berries. Best if served immediately.
Shortcake Short Dough:
In food processor bowl, combine flour, sugar, baking powder and salt. Drop in butter and pulse until mixture resembles coarse meal. Pour into a bowl and set aside.
In a small bowl blend milk, lemon peel and one whole egg.
Pour egg mixture into flour mixture, gently mix to form a soft ball of dough. On a floured surface, divide dough in half. Roll into 9 inch circles. Prick each circle with a fork. Brush generously with the remaining egg white, beaten. Sprinkle tops with additional sugar. Bake at 425 degrees for 10 to 12 minutes or until golden brown. Assemble shortcake using hot or cold shortbread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 639 | ||
Calories from Fat: 150 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 73mg | 22 % | |
Sodium 59.3mg | 2 % | |
Potassium 367.1mg | 10 % | |
Total Carbohydrate 83.5g | 25 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 81.3g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 639
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