It’s summer, strawberries are spilling into the grocer’s aisles and they’re cheap – how can I not make this dessert? So, I have refashioned Strawberry Shortcake with help from great online resources to make this old time favorite more nutritious, less caloric, but not sacrifice flavor.
Strawberry Shortcake (recipe)
Mix 4 cups sliced strawberries and 2 T sugar and let brew (can use Spenda and/or heat over stove and cool to produce more juice)
Whole Wheat Shortcake: adapted from Tammy’s Recipes
4 eggs, separated
1/2 cup sugar, divided*
1/3 cup water
1/4 cup canola oil
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
3. Bake cake at 325 degrees for about 40 minutes or until the top of the cake springs back when lightly touched with finger and cake tests done. Remove from oven and allow to cool completely before removing from pan. The cake will sink slightly as it cools.
Whipped Cream: adapted fromEating Well
1/2 c whipping cream (I’ve tried with lesser fat milk and have not had success)
1/2 c fat free sour cream
2 T sugar or packet of sweetener
Whip cream until soft peaks form. Add sugar and continue whipping until stiff. Fold in sour cream until well blended.
To assemble: slice a cake wedge in half and fill with 1 T whipped cream and strawberries. Place cake half on top and spoon more strawberries over and add another dollop of whipped cream.
Fast alternatives: Use angel food cake and some fat free, ready made whipped topping