Strawberry Shortcake

Strawberry Shortcake: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

4 cups (580 g) stemmed and sliced fresh, ripe strawberries

6 tablespoons (75 g) sugar, divided

1/2 cup (115 g) low-fat sour cream, plain low-fat Greek yogurt, or low-fat buttermilk

1 egg

1 cup (125 g) whole-wheat pastry flour

1 cup (125 g) unbleached flour (or 1 additional cup whole-wheat pastry flour for more fiber)

1 1/2 teaspoons (7 g) baking powder

1/2 teaspoon baking soda

4 tablespoons (55 g) butter, frozen
1/4 cup (60 g) Neufchâtel cheese, chopped into small pieces and chilled in the freezer for 5 to 10 minutes

1 teaspoon lemon zest

2 cups (475 ml) fresh, whipped cream (see our recipe for Lightly Sweetened Fresh Whipped Cream

Cooking Instructions:

Place the middle cooking rack in the lower middle position and preheat the oven to 400°F (200°C, or gas mark 6). Line a large cookie sheet with parchment paper (or lightly spray with cooking oil) and set aside.

Place the prepared strawberries in a large bowl and sprinkle with 2 tablespoons (25 g) of the sugar. Toss gently to combne. Set aside to rest at room temperature while you make the scones. They will start to get juicy and form a light syrup—the fresher and riper they are, the faster that will happen.

In a small bowl, whisk the sour cream and egg together until well combined. Set aside.

In a large bowl, whisk together the flours, remaining 1/4 cup (50 g) sugar, baking powder, and baking soda.

Pulse the frozen butter in a food processor to coarsely chop (or quickly grate it by hand with a cheese grater) and add to the flour mixture. Add the Neufchâtel and quickly work the butter and cheese into the flour using a pastry cutter or your hands until it forms small crumbs. Stir in the zest, then add the sour cream and egg mixture. Stir until the mixture just forms a dough, and transfer it to a floured surface. Gently knead it a few times and press it into a thick circle about 8 inches (20 cm) in diameter. Slice the circle into 8 thin wedges like a pie and place the wedges on the prepared cookie sheet with space between each piece. Bake for 15 to 16 minutes, until lightly browned. Allow to cool for about 10 minutes, then slice each piece in half and top with 1/4 cup (40 g) prepared strawberries and 1/4 cup (60 ml) whipped cream (or less for fewer calories). Serve immediately.