Weight Watchers Friendly Strawberry Shortcake

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  • 2 spray(s) cooking spray
  • 1 pound(s) strawberries, sliced
  • 1/3 cup(s) powdered sugar
  • 1 cup(s) all-purpose flour
  • 1/4 tsp baking powder
  • 1/2 tsp table salt
  • 4 Tbsp unsalted butter, cold
  • 1/2 cup(s) low-fat buttermilk, cold
  • 2 Tbsp orange zest, finely minced
  • 1/2 cup(s) aerosol whipped cream
  • Instructions

    Preheat oven to 400ºF. Coat a large cookie sheet with cooking spray (or line with parchment paper).

    In a medium bowl, combine strawberries with powdered sugar; set aside at room temperature until liquid starts to collect in bottom of bowl, about 10 minutes. Pour liquid into a smaller bowl; set aside. Wait 2 minutes and gently press strawberries down in bowl to squeeze out more liquid; pour liquid into small bowl and set aside. (Repeat until you have about 1/4 cup liquid total.)

    Into a large bowl, sift flour, baking powder and salt.

    Using a pastry cutter or a knife and fork, cut small pieces of butter into flour mixture; work butter into mixture with pastry cutter or knife and fork, until butter pieces resemble small peas.

    Add buttermilk and zest to flour mixture; mix batter with pastry cutter or a knife and fork until just combined (small pieces of butter will make batter appear a little lumpy).

    Spoon batter by 2 heaping tablespoons onto prepared cookie sheet to make 10 cakes, leaving a few inches between each one. Bake until tops are just golden and a tester inserted in center of a cake comes out clean, about 10-12 minutes. Remove from oven; cool completely.

    When cool, split each shortcake in half and lay the two halves on a plate. Top each half with about 3 Tbsp strawberries and drizzle each with a little reserved liquid; top each half with 2 Tbsp whipped cream. Serve immediately.

    READ MORE  Snickers Caramel Apple Salad – 3 Smart Points

    Serving size: 2 topped-shortcake halves

    Only 3 Points per serving!!!


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