We are starting to see luscious California strawberries coming to market in or area! Although, not as flavor intense as locally grown, California strawberries are a close second!
My favorite way to use them is to make Strawberry Shortcake!
At our house, we eat this for breakfast! The Shortcake is low in fat and sugar, the berries so healthy and we top it off by pouring a cup of milk over it.
Saturday, we are serving it at a STRAWBERRY SHORTCAKE BAR for Abigail’s bridal shower…
We won’t be serving it breakfast style… but we will let each of our guests top the shortcake their own way!
I’ll post about it next week.
As I was baking it the aroma was almost irresistible!
THE BEST SHORTCAKE EVER!
2 cups flour
1/4 cup sugar
1 TBS baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup lo-fat buttermilk
3 TBS canola oil
2 TBS vanilla
Preheat oven to 425 degrees. Spray an 8×8 oven proof pan with cooking spray.
In a large bowl, mix the flour, sugar, baking powder, baking soda and salt.
In a medium bowl mix the buttermilk, oil and vanilla.
Pour the liquid into the flour mixture and stir with a fork until just incorporated.
The batter will be almost like a shaggy dough.
Turn the batter out into the 8×8 pan.
Bake until done in the center and golden on top, about 20-25 minutes.
Serve hot or cold.
Cut the shortcake into 9 equal squares.
Serve in bowls topped with lots of berries and milk.