Strawberry Shortcake

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
155
protein 
4 g
sodium 
266 mg
carbohydrates 
19 g
fat 
7 g
fiber  
1 g
cholesterol 
18 mg
Servings 
12
Ingredients 

Biscuits
1¼ cups all-purpose flour
3/4 cup whole-wheat flour
1¼ tsp sea salt
4 tsp aluminum free baking powder
3 Tbsp unsalted butter, cubed
⅓ cup low-fat cream cheese
¾ cup buttermilk

3 cups organic strawberries, sliced
3 Tbsp cane sugar
1½ tsp orange peel 
2 tsp fresh orange juice
6 Tbsp heavy cream

Instructions 
  1. Preheat oven to 400F. Lightly coat baking sheet with canola oil spray.
  2. In a large mixing bowl, sift together dry ingredients.
  3. Cut butter and cream cheese into dry ingredients with a pastry cutter. Add buttermilk and mix with a fork until just combined.
  4. Transfer onto a lightly floured surface and knead gently just until dough forms. Roll out dough to ¾-inch thick. Using a 2½-inch round cutter form 12 biscuits and arrange about 1inch apart on prepared baking sheet.
  5. Spray tops of biscuits lightly with canola oil spray and bake for 10 minutes, or until golden in color and cooked through. Cool.
  6. In a medium bowl, combine strawberries, sugar, orange peel and juice. Place in refrigerator.
  7. Pour cream into a small bowl and whip with electric mixer on high until stiff peaks form. Chill.
  8. Cut biscuits in half horizontally and place ¼ cup strawberry mixture on bottom half. Cover with top half of biscuit and garnish with 1 heaping teaspoon whipped cream.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.