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Summer Shortcake and Cobbler: Date Added: 6 Aug 2012
Listed in: Desserts
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Summer Shortcake and Cobbler Summer Shortcake and Cobbler

This recipe was originally made with all heavy cream and no milk, by replacing some of the cream with milk I reduced over 800 calories in the shortcake and it still tastes great.

1 1/2 pounds strawberries, stemmed and quartered or 1 1/2 pints blueberry or 4 peaches peeled and cut into slices
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1/2 cups heavy cream
1 c 1% milk

Whipped Cream:
1 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Cooking Instructions

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in a lightly oiled 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 9 or 12 pieces and split each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Calories will vary with the size you cut: 153 calories in 1/12 size, 203 calories in 1/9 size piece
To make Whipped Cream:
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
1/9 portion 121 calories

To Make A Cobbler

Layer the fruit on the bottom of a lightly oiled 8-inch pan. Prepare the shortcake recipe described above, using only half the ingredients. Once the batter is mixed, pour it evenly over the fruit, and bake 25 minutes at 375 degrees or until the batter is no longer doughy but crisp.

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