Reduced-Fat Strawberry Shortcakes
By America's Test KitchenPublished on July 18, 2013
Time
1¼ hours
Yield
Serves 6
Ingredients
STRAWBERRIES
6 cups strawberries (2 cups hulled plus 4 cups hulled, halved, and sliced)3 tablespoons sugarSHORTCAKES
2 cups (10 ounces/283 grams) all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt 6 tablespoons fat-free Greek yogurt ½ cup skim milk 4 tablespoons unsalted butter, melted and slightly cooledWHIPPED TOPPING
½ cup heavy cream ¼ cup (1¾ ounces/50 grams) sugar 1 teaspoon vanilla extract ½ cup fat-free Greek yogurtBefore You Begin
Let the berries and accumulated juices soak into the shortcakes for a short time.
Instructions
- Crush 2 cups hulled berries in large bowl with potato masher. Stir in 4 cups sliced berries and sugar and let sit at room temperature until sugar has dissolved and berries are juicy, about 30 minutes.
- Adjust oven rack to middle position and heat oven to 400 degrees. Line baking sheet with parchment paper. Combine flour, sugar, baking powder, and salt in small bowl. Whisk yogurt, milk, and butter in large bowl until small clumps remain. Stir in flour mixture until combined. Turn dough out onto lightly floured work surface and knead until smooth, 8 to 10 times.
- Pat dough into 8-inch circle about 1/2 inch thick. Using 3-inch biscuit cutter dipped in flour, cut out shortcakes and transfer to prepared baking sheet. Gently pat dough scraps into 1/2-inch-thick circle and cut out additional shortcakes. Bake until golden brown, 12 to 15 minutes. Cool cakes about 10 minutes.
- With electric mixer on medium speed, beat cream, sugar, and vanilla until stiff peaks form, about 2 minutes. Gently fold in yogurt. Halve shortcakes and evenly divide berry mixture among shortcake bottoms. Dollop whipped cream over berries and replace shortcake top. Serve.
macerate fruit
make dough
form shortcakes
assemble
Time
1¼ hoursYield
Serves 6Ingredients
STRAWBERRIES
6 cups strawberries (2 cups hulled plus 4 cups hulled, halved, and sliced)
3 tablespoons sugar
SHORTCAKES
2 cups (10 ounces/283 grams) all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons fat-free Greek yogurt
½ cup skim milk
4 tablespoons unsalted butter, melted and slightly cooled
WHIPPED TOPPING
½ cup heavy cream
¼ cup (1¾ ounces/50 grams) sugar
1 teaspoon vanilla extract
½ cup fat-free Greek yogurt
Test Kitchen Techniques
Ingredients
STRAWBERRIES
6 cups strawberries (2 cups hulled plus 4 cups hulled, halved, and sliced)
3 tablespoons sugar
SHORTCAKES
2 cups (10 ounces/283 grams) all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons fat-free Greek yogurt
½ cup skim milk
4 tablespoons unsalted butter, melted and slightly cooled
WHIPPED TOPPING
½ cup heavy cream
¼ cup (1¾ ounces/50 grams) sugar
1 teaspoon vanilla extract
½ cup fat-free Greek yogurt
Test Kitchen Techniques
Ingredients
STRAWBERRIES
6 cups strawberries (2 cups hulled plus 4 cups hulled, halved, and sliced)
3 tablespoons sugar
SHORTCAKES
2 cups (10 ounces/283 grams) all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons fat-free Greek yogurt
½ cup skim milk
4 tablespoons unsalted butter, melted and slightly cooled
WHIPPED TOPPING
½ cup heavy cream
¼ cup (1¾ ounces/50 grams) sugar
1 teaspoon vanilla extract
½ cup fat-free Greek yogurt
Test Kitchen Techniques
Why This Recipe Works
Reducing the butter in our Reduced-Fat Strawberry Shortcakes recipe left the cake dry. A little skim milk supplied moisture and added just a few calories per shortcake. In traditional shortcake, when the bits of butter melt, steam escapes and puffs the shortcake up and out. We replicated this effect by melting the butter we did use and allowing it to cool before whisking it in with the milk and yogurt. The melted butter clumped into droplets, which in the oven acted like the butter particles in the original recipe. Real whipped cream accounted for about 200 calories per saving. Replacing some of the heavy cream with Greek yogurt reduced the calories without sacrificing a luscious, airy texture.
Before You Begin
Let the berries and accumulated juices soak into the shortcakes for a short time.
Instructions
- Crush 2 cups hulled berries in large bowl with potato masher. Stir in 4 cups sliced berries and sugar and let sit at room temperature until sugar has dissolved and berries are juicy, about 30 minutes.
- Adjust oven rack to middle position and heat oven to 400 degrees. Line baking sheet with parchment paper. Combine flour, sugar, baking powder, and salt in small bowl. Whisk yogurt, milk, and butter in large bowl until small clumps remain. Stir in flour mixture until combined. Turn dough out onto lightly floured work surface and knead until smooth, 8 to 10 times.
- Pat dough into 8-inch circle about 1/2 inch thick. Using 3-inch biscuit cutter dipped in flour, cut out shortcakes and transfer to prepared baking sheet. Gently pat dough scraps into 1/2-inch-thick circle and cut out additional shortcakes. Bake until golden brown, 12 to 15 minutes. Cool cakes about 10 minutes.
- With electric mixer on medium speed, beat cream, sugar, and vanilla until stiff peaks form, about 2 minutes. Gently fold in yogurt. Halve shortcakes and evenly divide berry mixture among shortcake bottoms. Dollop whipped cream over berries and replace shortcake top. Serve.
macerate fruit
make dough
form shortcakes
assemble
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments