Strawberry Shortcake

Source: "Weight Watchers Simply the Best All American,” Hungry Minds, 2000.

Ingredients:

2 c all-purpose flour ¾ c granulated sugar 2 t baking powder ½ t baking soda ¼ t salt ¾ c low-fat buttermilk ¼ c vegetable oil 1 large egg 6 c strawberries 1 ½ c thawed frozen, light nondairy whipped topping 2 t confectioners’ sugar

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Instructions:

Preheat oven to 400º. Grease a 9 in. round baking pan. Combine the flour, ½ c granulated sugar, baking powder, baking soda and salt in a bowl. Beat the buttermilk, oil and egg in a separate bowl. Add the buttermilk mixture to the flour mixture; stir with a fork until the dry ingredients are just moistened. Scrape the batter into the baking pan and spread evenly. Bake until the top is browned an inserted toothpick in the center comes out clean – 18 – 20 minutes. Cool in the pan on wire rack for 5 minutes. Remove cake from the pan and allow to cool completely on the rack. Reserve 4 small strawberries for garnish. Hull the remaining strawberries. Crush ½ c of the strawberries with the remaining ¼ c granulated sugar in a large bowl. Slice the remaining strawberries into the bowl and lightly toss to combine. With a serrated knife, split the shortcake in half horizontally. Place the bottom layer on a serving plate and spread with the whipped topping. Spoon 2/3 of the sliced strawberries over the whipped topping and cover with the remaining shortcake layer. Dust the top with confectioners’ sugar and garnish with the whole strawberries. Serve each piece with a spoonful of the remaining sliced strawberries. Makes 10 servings. Nutrition info per serving: 256 cal., 7 g fat, 22 mg cholesterol, 233 mg sodium, 45 g carbohydrate, 4 g protein.

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