This is my favorite shortcake recipe. It comes from "Weight Watcher's" magazine.
Strawberry Shortcakes: serves 8 (6 points +)
- 2 pints fresh strawberries, hulled and coarsely smashed
- 2 tsp. lemon juice
- 1/2 c. sugar, divided
- 1-3/4 c. flour
- 2 tsp. baking powder
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 4 T. light cold stick butter
- 2/3 c. skim milk
- 3/4 c. Cool Whip Free
Preheat oven to 425 and spray a baking sheet.
Combine the strawberries with lemon juice and 1/4 c. sugar. Set aside and allow juices to form while making shortcakes.
Combine flour with sugar, baking powder, ginger and salt. Cut in butter to resemble coarse crumbs. Stir in milk. Gather dough into a ball and knead 1 or 2 times. Turn onto a lightly floured surface and pat into a disk 1/2 inch thick. With a 2-1/2 inch round biscuit cutter, cut 8 shortcakes, pressing the dough scraps together to cut all the shortcakes if needed.Bake until golden brown ( 12-15 minutes) Let cool slightly.
Split open each cake and divide about 1/3 c. strawberries between each half. Top one half with about 1-1/2 T. Cool Whip. Top with other half.