Strawberry Shortcake from Scratch

Biscuits

• 1 1/4 cups unbleached flour
• 3/4 cup whole wheat flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 2 tablespoons sugar
• 1/2 cup take control margarine (keep in freezer)
• 1/2 cup fat-free half-and-half, plus
• 1-2 tablespoon fat-free half-and-half

Topping

• 2 cups strawberry, sliced
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 5 cups sliced strawberry
• 10 tablespoons light whipped topping (about 2 cups)

Directions

1. 1

   1. Preheat oven to 425°F In large food processor bowl, thoroughly combine flours, salt, baking powder, cream of tartar, and sugar.

2. 2

   2. Add margarine in pieces and briefly pulse just until mixture is coarse and crumbly.

3. 3

   3. Add the fat free half-and-half and briefly pulse just until blended (do not overmix).

4. 4

   4. Turn onto a lightly floured surface and knead gently 4 or so times.

5. 5

   5. Pat dough until about 1/3- to 1/2-inch thick. Using a 2 1/2- to 3-inch round cutter, cut out biscuits and place them on a baking sheet coated with canola cooking spray.

6. 6

   6. Bake until nicely brown, about 12-14 minutes. Let cool.

7. 7

   7. Meanwhile, add 2 cups sliced strawberries, brown sugar, and vanilla to food processor and pulse until a strawberry puree is created (about 5 seconds).

8. 8

   8. Split a biscuit in half and place both halves, cut side up, on a dessert plate. Drizzle about 1 tablespoon of the strawberry puree mixture over the top of each half. Top both halves with a total of 1/2 cup of strawberry slices and a dollop of light whipped cream.