Low Fat Strawberry Shortcake

• Vegetarian

• Produce

  • 1 lb Strawberries

• Condiments

  • 2 tbsp Agave nectar

• Baking & Spices

  • 3 tsp Baking powder
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 Whipped cream or vegan whipped cream, Fat free
  • 2 1/2 cup Whole wheat flour, white

• Drinks

  • 1 cup Soda water

• Dairy

  • 1 tsp Butter flavor
  • 1/3 cup Sour cream, fat-free

Found on hiddenfruitsandveggies.com

Ingredients

• 2 ½ c white whole wheat flour
• 1 tsp sugar
• 3 tsp baking powder
• 1 tsp salt
• ⅓ c fat free sour cream (For a vegan option, use Mori Nu tofu or vegan sour cream)
• 1 tsp butter flavor (many are accidentally vegan)
• 1 c soda water
• 1 lb strawberries, hulled and chopped
• 2 – 4 tbsp agave nectar (to taste, based on sweetness of strawberries)
• Fat free whipped cream or vegan whipped cream (optional)

Directions

• Preheat oven to 425°F. Line a baking pan with parchment paper.
• Combine flour through salt. Add sour cream and butter flavor, stir until crumbly. Add soda water and stir gently until well combined.
• On a well floured surface, roll out the dough to about a ½ inch thickness. Using a round cookie cutter, biscuit cutter, or glass, cut out 8 biscuits. Re-roll the dough as necessary.
• Bake for 10 – 15 minutes, until the tops are golden.
• Combine the chopped strawberries with the agave nectar. Microwave until warm and mash. Let rest until strawberries release their juices.
• Cut biscuit in half and fill with strawberries. Pour more over the top and add ~2 tbsp of whipped cream.

Nutrition