Wednesday, April 9, 2008

Recipe: Toaster Oven Strawberry Shortcake

Ah, spring. What better embodies this happy time of year than supermarket shelves being stocked with fresh strawberries at sale prices? This amazing dessert got my wife through the last month or so of her pregnancy, and she often refers to it as the reason our baby is so sweet.

1 cup low-fat baking mix (Bisquick or generic equivalent)
2 tbsp sugar
1/3 cup nonfat milk
1 cup thawed, frozen strawberries (optional, can substitute store bought strawberry syrup)
5 or 6 fresh strawberries

The Shortcakes:
Preheat toaster oven to 450 degrees. Whisk together baking mix and sugar, then stir in milk just until dry ingredients are moist. Drop onto ungreased baking sheet (makes 4 cakes). Bake for 8 minutes, or until just barely starting to brown on top.

The Sauce:
You can either buy strawberry syrup from the store (probably near the maple syrup and pancake mixes) or you can make your own healthier sauce by pureeing about a cup of thawed, frozen strawberries in a food processor or blender.

To Serve:
Cut each cake in half while still a bit warm. Put the bottom half on a plate and add some sauce and chopped, fresh strawberries. Place the other half on top and do the same. Serve with a dollop of whipped cream if you desire.

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