2 spray(s) cooking spray

1 pound(s) strawberries, sliced

1/3 cup(s) powdered sugar

1 cup(s) all-purpose flour

1 1/4 tsp baking powder

1/2 tsp table salt

4 Tbsp unsalted butter, cold

1/2 cup(s) low-fat buttermilk, cold

2 Tbsp orange zest, finely minced

2 1/2 cup(s) aerosol whipped cream


Preheat oven to 400F. Coat a large cookie sheet with cooking spray (or line with parchment paper).

In a medium bowl, combine strawberries with powdered sugar; set aside at room temperature until liquid starts to collect in bottom of bowl, about 10 minutes. Pour liquid into a smaller bowl; set aside. Wait 2 minutes and gently press strawberries down in bowl to squeeze out more liquid; pour liquid into small bowl and set aside. (Repeat until you have about 1/4 cup liquid total.)

Into a large bowl, sift flour, baking powder and salt.

Using a pastry cutter or a knife and fork, cut small pieces of butter into flour mixture; work butter into mixture with pastry cutter or knife and fork, until butter pieces resemble small peas.

Add buttermilk and zest to flour mixture; mix batter with pastry cutter or a knife and fork until just combined (small pieces of butter will make batter appear a little lumpy).

Spoon batter by 2 heaping tablespoons onto prepared cookie sheet to make 10 cakes, leaving a few inches between each one. Bake until tops are just golden and a tester inserted in center of a cake comes out clean, about 10-12 minutes. Remove from oven; cool completely.

Strawberry Shortcake with Strawberry Sauce