Strawberry Cocoa Shortcakes with Amaretto Whipped Cream

                

By Lori Powell, Prevention

Amaretto is an almond-flavored liqueur that adds subtle flavor to the whipped cream. Hazelnut or orange liqueur may be substituted or skip the alcohol and use 1/4 teaspoon almond extract.

Total Time: 2 hours 45 minutes

Ingredients: 17 Count

Ingredients

• 2 1/2 pounds strawberries, cored and sliced (about 5 cups)
• 3 tablespoons granulated sugar
• juice of 1/2 lemon (1 tablespoon plus 2 teaspoons)
• 2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/3 cup light brown sugar
• 2 teaspoons baking powder
• 1/4 cup canola oil
• 1/2 cup low-fat plain yogurt
• 1/4 cup low-fat milk
• 1 egg, lightly beaten, plus 1 egg white, lightly beaten
• 1/4 cup bittersweet chocolate chips
• 1 teaspoon vanilla extract
• 2 tablespoons sliced almonds
• 1/2 cup plus 2 tablespoons cold whipping cream
• 1 tablespoon Confectioners' sugar
• 1 tablespoon amaretto

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Directions

Prep: 35 Minutes

Cook: 60 Minutes

1. Add the strawberries, granulated sugar, and lemon juice to a large bowl. Stir and refrigerate 1 hour or up to 8 hours. Bring to room temperature before serving.
2. Heat the oven to 425F and line a baking sheet with parchment paper. Whisk together the flour, cocoa, brown sugar, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk together the oil, yogurt, milk, whole egg, chips, and vanilla extract in a medium bowl. Add to the flour mixture and stir until moistened (dough will not come together completely).
3. Transfer the dough to a floured surface and knead into a ball with floured hands. Pat into a thick disk and lightly sprinkle with flour. Roll into a 3/4"-thick circle. Cut out as many circles as you can with a 2 1/2" biscuit cutter and transfer to the prepared baking sheet. Keep rolling and cutting the dough until you have 10 biscuits. Lightly brush the tops with the egg white. Sprinkle evenly with almonds, pressing lightly to adhere. Bake until the bottom sides are lightly browned and a wooden pick comes out clean, 10 to 11 minutes. Transfer to a rack and cool 10 minutes.
4. Combine the whipping cream, confectioners' sugar, and amaretto in a large bowl. Beat on high speed until soft peaks form, 2 to 3 minutes. Split the biscuits horizontally. Top each bottom half with about 1/2 cup strawberries and about 2 tablespoons whipped cream. Cover with the top halves and serve immediately.

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Nutritional Information

• Calories: 331kcal
• Calories From Fat: 137kcal
• Calories From Satfat: 50kcal
• Fat: 15g
• Total Sugars: 19g
• Carbohydrates: 44g
• Saturated Fat: 6g
• Cholesterol: 43mg
• Sodium: 144mg
• Protein: 6g
• Calcium: 93mg
• Magnesium: 34mg
• Potassium: 298mg
• Dietary Fiber: 4g
• Folate Dfe: 79mcg
• Mono Fat: 6g
• Omega3 Fatty Acid: 1g
• Omega6 Fatty Acid: 2g
• Other: 20carbsg
• Poly Fat: 2g
• Soluble Fiber: 1g
• Trans Fatty Acid: 0g

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