Strawberry, Orange & Oat Shortcakes

Strawberry, Orange & Oat Shortcakes
Yield:
32 servings, 1 shortcake (30 g) each

Ingredients

Ingredients Weights Measures
Topping:
fresh strawberries, sliced 10.5 oz. [300 g] 2 cups [500 mL]
granulated sugar 8 g 2 tsp. [10 mL]
Fresh orange juice 2 tsp. [10 mL]
Shortcakes:
large flake rolled oats 3.5 oz. [100 g] 1 cup [250 mL]
flour 5 oz. [140 g] 1 cup [250 mL]
granulated sugar 0.75 oz. [20 g] 2 Tbsp. [30 mL]
Magic Baking Powder 16 g 4 tsp. [20 mL]
Philadelphia Light Brick Cream Cheese Spread, cubed 4 oz. [115 g] 1/2 cup [125 mL]
non-hydrogenated margarine 3.5 oz. [100 g] 1/2 cup [125 mL]
skim milk 2/3 cup [150 mL]
orange zest 8 g 2 tsp. [10 mL]
skim milk 2 tsp. [10 mL]
light whipped topping 5.5 oz. [155 g] 2 cups [500 mL]
Topping:
fresh strawberries, sliced 5.25 oz. [150 g] 1 cup [250 mL]
granulated sugar 4 g 1 tsp. [5 mL]
Fresh orange juice 1 tsp. [5 mL]
Shortcakes:
large flake rolled oats 1.75 oz. [50 g] 1/2 cup [125 mL]
flour 2.5 oz. [70 g] 1/2 cup [125 mL]
granulated sugar 10 g 1 Tbsp. [15 mL]
Magic Baking Powder 8 g 2 tsp. [10 mL]
Philadelphia Light Brick Cream Cheese Spread, cubed 2 oz. [60 g] 1/4 cup [50 mL]
non-hydrogenated margarine 1.75 oz. [50 g] 1/4 cup [50 mL]
skim milk 1/3 cup [75 mL]
orange zest 4 g 1 tsp. [5 mL]
skim milk 1 tsp. [5 mL]
light whipped topping 2.75 oz. [80 g] 1 cup [250 mL]

Directions

Topping Combine strawberries, sugar and orange juice. Refrigerate up to 8 hours before using.

Shortcakes Pulse oats, flour, sugar and baking powder in food processor until finely ground. Add cream cheese and margarine; pulse just until mixture resembles coarse crumbs. Add 2/3 cup (150 mL) milk (or 1/3 cup [75 mL] milk for trial recipe) and orange zest; pulse just until mixture forms soft dough. (Do not overmix.)

Drop dough into 32 mounds (or into 16 mounds for trial recipe), 2 inches apart, onto parchment paper-lined baking sheets using about 19 g (3/4 oz.) per mound. Flatten shortcakes slightly. Brush with remaining milk.

Bake in 375ºF (190ºC) standard oven 10 to 12 min. or until edges are golden brown and toothpick inserted in centres comes out clean. Transfer to wire rack; cool slightly.

Serve 1 shortcake topped with 1 Tbsp. (15 mL) each whipped topping and strawberry mixture.

Kraft Kitchens Tips

Variation
Substitute fresh blueberries or raspberries for the strawberries, and lemon zest and juice for the orange.
Chef's Tip
For best results, prepare using cold cream cheese and margarine.

571956 : 157675

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Nutritional Information
Calories
 80
Total fat
 4 g
Saturated fat
 1.5 g
Cholesterol
 0 mg
Sodium
 95 mg
Carbohydrate
 9 g
Dietary fibre
 1 g
Sugars
 3 g
Protein
 2 g
Vitamin A
 2 %DV
Vitamin C
 10 %DV
Calcium
 4 %DV
Iron
 2 %DV