Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. sliced fresh strawberries | ||
| ⅓ c. Hy-Vee granulated sugar | ||
| 1 tbsp. Hy-Vee Select balsamic vinegar | ||
| ½ c. Hy-Vee light sour cream | ||
| ⅓ c. Hy-Vee unsalted butter | ||
| 1 Hy-Vee large egg | ||
| 1 ½ c. Hy-Vee flour | ||
| ¼ c. Hy-Vee granulated sugar | ||
| 1 tsp. Hy-Vee baking powder | ||
| ¼ tsp. Hy-Vee baking soda | ||
| ½ tsp. Hy-Vee salt | ||
| 2 c. Hy-Vee whipped topping, thawed |
Directions
- Combine strawberries, sugar and vinegar. Set aside.
- Preheat oven to 400 degrees.
- Beat sour cream, butter and egg with electric mixer until smooth. With a spoon, stir in flour, sugar, baking powder, baking soda and salt. Stir until creamy. Spoon mounds onto a greased baking sheet.
- Bake 14 to 16 minutes or until toothpick inserted in center comes out clean.
- Split each shortcake in half horizontally and serve topped with strawberries and whipped topping.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 50mg
- Sodium: 280mg
- Total Carbohydrates: 39g
- Protein: 4g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 80%
0%
Iron 8%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Comfort Foods Cookbook.