Prep Time:40 minutes

Total Time:1 hour

Yields:12 servings

Description Edit

This recipe includes ripe strawberries, tender, sweet buttermilk biscuits made with a blend of cake flour and whole-wheat flour and lightened by substituting reduced-fat cream cheese for some of the butter in the recipe. As a tangy alternative to whipped cream, this recipe uses a unique blend of reduced-fat sour cream and cream.

Ingredients Edit


  • 2 cups cake flour, plus more for dusting
  • 1 cup white whole-wheat flour, or whole-wheat pastry flour
  • 1/4 cup sugar
  • 1 tbsp. baking powder
  • 4 tbsp. cold unsalted butter, cut into small pieces
  • 4 tbsp. (2 ounces) reduced-fat cream cheese,
  • 1/4 cup canola oil
  • 1 large egg, lightly beaten
  • 3 tbsp. nonfat buttermilk,


  • 4 cups sliced hulled strawberries, (about 1 1/4 pounds whole)
  • 3 tbsp. sugar
  • 1/2 cup whipping cream
  • 1/2 cup reduced-fat sour cream

Directions Edit

For the shortcakes:

  1. Preheat oven to 400°F.
  2. Whisk cake flour, whole-wheat flour, sugar and baking powder in a large bowl.
  3. Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in cream cheese until it’s the size of peas.
  4. Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly).
  5. Make a well in the center and add egg and buttermilk.
  6. Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist.
  7. Knead the mixture in the bowl two or three times until it holds together.
  8. Turn the dough out onto a lightly floured surface.
  9. Dust with flour and roll into an 8-by-10-inch rectangle about 1/2 inch thick.
  10. Cut the edges square using a butter knife.
  11. Cut the dough into 12 equal shortcakes.
  12. Transfer to a baking sheet.
  13. Bake the shortcakes until puffed and lightly golden, about 20 minutes, and Let cool slightly.


  1. Toss strawberries with sugar in a medium bowl.
  2. Whisk whipping cream in a medium bowl until it’s thick and holds its shape, 1 to 2 minutes.
  3. Whisk in sour cream until combined.
  4. To serve, split the shortcakes horizontally.
  5. Spoon the berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.
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