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Strawberry Short (whole wheat) Cake

>> 5/29/10

Strawberry Shortcake can be as deceptive as a politician.   Hidden among the glistening red fruits and the lure of hitting 3 of the 5 the major food groups are mounds of sugar and butter fat.   "You say that like it's a bad thing," my husband would say.
It's summer, strawberries are spilling into the grocer's aisles and they're cheap - how can I not make this dessert?   So, I have refashioned Strawberry Shortcake with help from great online resources to make this old time favorite more nutritious, less caloric, but not sacrifice flavor.

Strawberry Shortcake


Mix 4 cups sliced strawberries and 2 T sugar and let brew (can use Spenda and/or heat over stove and cool to produce more juice)

Whole Wheat Shortcake: adapted from Tammy's Recipes

4 eggs, separated
1/2 cup sugar, divided*
1 cup whole wheat flour
1/3 cup water
1/4 cup canola oil
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1. In a large bowl with electric mixer at high speed, beat egg whites until soft peaks form. Continue beating at high speed and add 1/4 cup sugar, about 2 tablespoonfuls at a time. Beat well after each addition, until sugar is completely dissolved and egg whites stand in stiff peaks.
2. In another mixing bowl, use an electric mixer to combine the egg yolks, flour, water, oil, baking powder, vanilla, and 1/4 cup of sugar. Using a rubber spatula, gently fold the flour mixture into the beaten egg whites until completely blended. Pour batter into a greased and floured 9-inch springform pan or two smaller round cake pans.
3. Bake cake at 325 degrees for about 40 minutes or until the top of the cake springs back when lightly touched with finger and cake tests done. Remove from oven and allow to cool completely before removing from pan. The cake will sink slightly as it cools. 

Whipped Cream: adapted from Eating Well
1/2 c whipping cream (I've tried with lesser fat milk and have not had success)
1/2 c fat free sour cream
2 T sugar or packet of sweetener

Whip cream until soft peaks form. Add sugar and continue whipping until stiff.  Fold in sour cream until well blended.

To assemble: slice a cake wedge in half and fill with 1 T whipped cream and strawberries.  Place cake half on top and spoon more strawberries over and add another dollop of whipped cream.

Fast alternatives:  Use angel food cake and some fat free, ready made whipped topping

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Crunch Time

Gives any well-intentioned cook, completely possible ways to get more real, fresh food onto the table without being shackled to a recipe or breaking the bank or getting an uprising from finicky eaters.
We are big on quick food prep - Chop Therapy - to make real food into fast food and we use what we term flavor savors that give a flavor punch to foods instead of using preservatives or processed ingredients.
We love getting the whole family involved in the food preparation effort. We also use some momgenutity for presenting real food in our homes so it stands a chance against the marketing assault of the Happy Meal.
Please share your ideas and share our posts with anyone you know who might want more real food in their meals.

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