Sweetheart Strawberry Shortcakes
In spirits of Valentine's Day and a sweet kind of holiday, I have made a delicious, sweet and hardly filling Sweetheart strawberry shortcake. Grab your heart shaped cookie cutters and your best strawberries washed, we are about to make some sweet treats with love.
In this recipe, I used a creamy low fat vanilla ice cream to sandwich between the shortcake, and a beautifully sweet assortment of maple-soaked strawberry slices and strawberry syrup. Present this to your sweetie on Valentine's Day for a special and romantic treat, made with love.
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For this recipe, to keep in the Valentine spirit, I used assorted heart-shaped cookie cut outs. Since the cake is thick, you may slice your shape in half and use each piece as a layer of your prepared shortcake. Layer prepared strawberries inside and over top of each cake, and drizzle with a sweet splash of strawberry syrup to top each off.
Sweetheart Strawberry Shortcake
2 Cups Sliced Strawberries
1/4 Cup Real Maple Syrup
2 Cups All-Purpose Flour
1/2 Cup Granulated Sweetener (I used Splenda)
3 Teaspoons Baking Powder
1 Teaspoons Baking Soda
1/2 Teaspoon Salt
1 Large Egg, Room Temperature
2/3 Cup Milk
1 Teaspoon Vanilla Extract
1/2 Cup Margarine
2 Cups Low-Fat Vanilla Ice Cream
Optional Banana Slices
Preheat oven to 425 degrees. Place sliced strawberries into a medium-sized mixing bowl. Add maple syrup and gently toss until mixed. Cover and place in the refrigerator until ready to serve. In a large mixing bowl add flour, sweetener, baking powder, baking soda and salt. Stir until mixed. In a separate mixing bowl add egg, milk and vanilla. Whisk together until smooth and add margarine. Blend, using a stand mixer or beaters until soft and well combined. Add dry ingredients. Blend slowly, until a thick dough forms. Pour entire batter into a round or square greased cake pan. Spread using a spatula or spoon until batter is completely spread oven pan. Place in preheated oven for 30 minutes or until toothpick inserted removes clean. Remove cake from oven and place onto a cooling rack.
When completely cool remove from pan and place onto a clean surface or cutting board. Press shapes into cake using cookie cutters. (I used heart-shaped cookie cutters). Remove from each cookie cutter, slowly and place onto a serving dish or air-tight bag. To serve, slice each shaped shortcake in half, so you have two hearts. Scoop two spoon-fulls of vanilla ice cream over bottom layer and top with prepared strawberries. Place banana slices over top and/or next layer of shortcake. Cover in maple strawberries and drizzle with strawberry syrup. Serve immediately, and store remaining shortcake in an air-tight container.(About 8 Servings)
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