I love having the Weight Watchers app on my phone. It’s easy to keep track of my food items but it also gives great daily recipe ideas. This strawberry shortcake recipe is one of the recipes that was featured recently and I knew I wanted to try it out.
This dessert turned out really great. The shortcake was light and the orange zest just made it pop in your mouth. It was light and the perfect end to the night.
Strawberry Shortcake with Strawberry Sauce
(recipe slightly adapted from Weight Watchers)
1 pound strawberries, sliced
1/3 c powdered sugar
1 c all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
4 Tbsp unsalted butter, cold
1/2 c buttermilk, cold
Zest of one orange
Fat Free Cool Whip
Pam cooking spray
Preheat oven to 400ºF. Coat a cookie sheet with Pam cooking spray.
In a medium bowl, combine strawberries with powdered sugar then set aside. You will want to gather the liquid by keeping the strawberries at room temperature until liquid starts to collect in bottom of bowl. After 10 minutes pour liquid into a small bowl. Wait a couple of minutes and then gently press the strawberries down to squeeze out more liquid. Drain the liquid into the small bowl and set aside. You will want to have about 1/4 cup liquid for the dish.
In a large bowl, sift or whisk together the flour, baking powder and salt. Using a pastry cutter cut small pieces of butter into flour mixture until butter pieces resemble small peas. Add the buttermilk and zest to the flour mixture. Still using the pastry cutter, mix the batter until just combined.
Using a cookie scoop, drop dough onto prepared cookie sheet, leaving a few inches between each cake. Bake 10-12 minutes or until tops are just golden. Remove from oven and cool completely.
When cool, split each shortcake in half and lay the two halves on a plate. Top each half with about 3 tablespoons each strawberries and cool whip; drizzle each half with about 1/2 teaspoon reserved liquid. Serve immediately.