Strawberry Shortcake

Recipe Ingredients

		Cake
1 3/4 cups	109g / 3.8oz	All-purpose flour
2 1/2 teaspoons	12ml	Double-acting baking powder
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Sugar
1/8 cup	24g / 0.8oz	Margarine
3/4 cup	177ml	Skim milk
		Topping
6 cups	1422ml	Fresh strawberries
1 1/2 cups	355ml	Plain yogurt

Recipe Instructions

Preheat oven to 450 degrees. Sift flour into a measuring cup. Resift flour along with baking powder, salt and sugar. Cut in margarine. Add the milk and stir lightly. Turn the dough onto a floured board. Knead for 1/2 minute. Pat to 1/4-inch thickness and cut into six pieces.

Bake 10 to 12 minutes until golden. Place onto serving plate and top each with 1 cup of strawberries and two tablespoons yogurt. An alternative way to serve this is to split the biscuit, place the strawberries between the halves and then top with yogurt and a strawberry.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: Calories 250; Fat (grams) 5; Percent calories from fat 18; Percent polyunsaturated 7; Percent saturated 4; Percent monounsaturated 7; Cholesterol (milligrams) 1; Sodium (milligrams) 427; Protein (grams) 8; Carbohydrate (grams) 44; Fiber (grams) 5.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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