Baked In Strawberry Shortcake
From the Strive for Five at School! Resources
Adapted from the Nova Scotia Department of Agriculture and Marketing, Home Economics Division
Preheat oven to 375°F
1 – 8” x 8” baking pan, lightly greased
Yield: 8
Portion: 1 piece
Cost per serving: $0.35
Ingredients
1/3 cup (75 mL) all-purpose flour, sifted
1/2 cup (125 mL ) whole-wheat flour
1/2 cup (125 mL) white granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/4 cup (50 mL) skim milk
1 egg
2 tbsp (30 mL) non-hydrogenated margarine, melted
2 cups (500 mL) frozen strawberries (thawed & drained)
Crumble Topping
3 tbsp (45 mL) all-purpose flour, sifted
3 tbsp (45 mL) flax flour or flax meal
3 tbsp (45 mL) brown sugar, lightly packed
3 tbsp (45 mL) non-hydrogenated margarine
1/4 tsp (1 mL) cinnamon, ground
1 Sift together the flours, sugar, baking powder, and salt in a bowl.
2 Mix the milk, egg, and margarine. Add to the dry ingredients and beat well for 2 minutes. Spread the batter in the pan.
3 Evenly distribute the strawberries over the batter.
4 Mix the crumble-topping ingredients until the mixture resembles coarse crumbs. Evenly distribute over the strawberries.
5 Bake for about 30–35 minutes; check after 25 minutes. Cut into 8 portions.
Tip: This healthy version of strawberry shortcake is good for a snack or dessert and makes a good substitution for granola bars.
