Try this Strawberry Shortcake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450 degrees. Spray a baking sheet with vegetable cooking spray. Set aside. In a large bowl, sift together the flour, sugar, and baking powder. Stir in the orange peel. Using a pastry blender or 21 knives, cut the butter into the flour mixture until coarse crumbs form. Quickly stir in the milk until a soft dough forms. On a lightly floured surface, roll out dough to a 1/2 inch thickness. Using a 2.5 inch biscuit cutter, cut out biscuits. Gather trimmings, reroll and cut out more biscuits. Place on prepared baking sheet. Bake until golden, about 12 to 15 minutes. Place biscuits on a wire rack and cool slightly. To prepare filling, in a large bowl, combine strawberries, orange juice, an sugar. Mix well. Split warm biscuits in half horizontally. Place bottom halves on serving plates. Top each with filling. Cover with biscuit tops. Serve with remaining filling. Garnish with yogurt and mint.
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 128 | ||
Calories from Fat: 12 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 47.9mg | 2 % | |
Potassium 123.3mg | 3 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 22.9g | ||
Protein 4.7g | 7 % | |
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: 128
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