Valentine Strawberry Shortcake Recipe

Valentine Strawberry Shortcake Recipe
Valentine Strawberry Shortcake Recipe photo by Taste of Home
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Valentine Strawberry Shortcake Recipe

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Succulent strawberries star in this festive finale even Cupid would crave. The juicy berries mingle with a creamy yogurt sauce that's sandwiched between heart-shaped shortcake halves. It's sweet to eat and loaded with love...not calories!
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 mim.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 mim.

Ingredients

  • 1/4 cup fat-free plain yogurt
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons confectioners' sugar
  • 1/4 teaspoon rum extract
  • 1 pint fresh strawberries, sliced, divided
  • SHORTCAKE:
  • 2/3 cup all-purpose flour
  • 2 tablespoons whole wheat flour
  • 2 tablespoons plus 1/2 teaspoon sugar, divided
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 5 tablespoons cold butter
  • 1/3 cup buttermilk

Directions

In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In a small bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate.
In another bowl, combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). On a floured surface, gently knead dough 10 times. Gently pat or roll into a 1/2-in.-thick circle. Cut out two heart shapes with a 3-1/2-in. cutter.
Place on a greased baking sheet. Sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack to cool slightly. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with yogurt mixture. Top with remaining strawberries and shortcake tops. Yield: 2 servings.
Originally published as Valentine Strawberry Shortcake in Light & Tasty February/March 2002, p17

Nutritional Facts

1 each: 445 calories, 12g fat (7g saturated fat), 33mg cholesterol, 560mg sodium, 75g carbohydrate (0 sugars, 5g fiber), 10g protein.

  • 1/4 cup fat-free plain yogurt
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons confectioners' sugar
  • 1/4 teaspoon rum extract
  • 1 pint fresh strawberries, sliced, divided
  • SHORTCAKE:
  • 2/3 cup all-purpose flour
  • 2 tablespoons whole wheat flour
  • 2 tablespoons plus 1/2 teaspoon sugar, divided
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 5 tablespoons cold butter
  • 1/3 cup buttermilk
  1. In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In a small bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate.
  2. In another bowl, combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). On a floured surface, gently knead dough 10 times. Gently pat or roll into a 1/2-in.-thick circle. Cut out two heart shapes with a 3-1/2-in. cutter.
  3. Place on a greased baking sheet. Sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack to cool slightly. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with yogurt mixture. Top with remaining strawberries and shortcake tops. Yield: 2 servings.
Originally published as Valentine Strawberry Shortcake in Light & Tasty February/March 2002, p17

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