Strawberry Shortcakes Pictures

Strawberry Shortcakes Pictures
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

From: http://www.blisstree.com/articles/strawberry-shortcakes-633/

Is there anything better in the spring? Fresh strawberries, yum! This is such a spring classic, I think that it’s one that you need to bring the kids in on! Thank you to Cooking Light for this fabulous recipe:

Old-Fashioned Strawberry Shortcakes

• Makes 6 servings
• 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 425°.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 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° 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.