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Gingered Fresh Strawberry Shortcake Recipe

Gingered Fresh Strawberry Shortcake

Crystallized ginger brings new life to drop biscuits topped with fresh strawberries and Reddi-wip

15
Prep Time
(MINUTES)
55
Total Time
(MINUTES)
10
Servings
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Ingredients

  • 3 cups Ultragrain® All Purpose Flour
  • 1/4 cup finely chopped crystallized ginger
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup Parkay® Original-stick, cut into pieces (3/4 cup = 1-1/2 sticks)
  • 1 cup lowfat buttermilk
  • 2-1/2 pints sliced fresh strawberries (2-1/2 pints = 5 cups)
  • Reddi-wip® Original Dairy Whipped Topping
  • 1/4 cup confectioners' sugar

Nutrition Information

307
Calories
12g
Total Fat
Serving Size: 10 servings (1 biscuit and 1/2 cup berries each)
View Complete Nutrition Information >

Directions

  1. Preheat oven to 400°F. Combine flour, ginger, sugar, baking powder, baking soda and salt in large bowl.
  2. Cut chilled Parkay into flour mixture using pastry blender until mixture resembles coarse crumbs. Add buttermilk and stir until evenly moistened. Using 1/3 cup dough for each biscuit, drop onto parchment-lined baking sheet, spacing 2-inches apart. Let stand 15 minutes.
  3. Bake 15 to 20 minutes or until golden brown. Cool on wire rack.
  4. Cut biscuits in half horizontally just before serving. Place 1/2 cup strawberries on each biscuit bottom. Top with dollop of Reddi-wip and angle top half of biscuit to side of each serving. Dust each with confectioners? sugar.
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Nutrition Information close
Amount per Serving
Calories 307  
  % Daily Value*
Total fat 12 g 18%
Saturated fat 2 g 10%
Cholesterol 1 MG 0%
Sodium 599 MG 25%
Carbohydrate 45 g 15%
Dietary fiber 4 g 15%
Sugars 16 g 2%
Protein 6 g 12%
Vitamin A   8%
Vitamin C   59%
Calcium   13%
Iron   7%
* Percent Daily Values are based on a 2,000 calorie diet.
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