Grilled Strawberry Shortcake
- For the Shortcake:
- 3/4 cup self-rising flour, plus more for work surface
- 1/2 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar substitute (recommended: Splenda)
- 1/2 cup fat free milk
- 1 egg
- 1 tablespoon canola oil
- Butter flavored cooking spray
- Basting Sauce:
- 3 tablespoons light margarine
- 2 tablespoons honey
- 1 teaspoon brandy
- For the Filling:
- 2 to 3 cups sliced strawberries, plus more for garnish
- Ground cinnamon, for sprinkling
- Sugar substitute, for sprinkling (recommended: Splenda)
- Light (low-sugar-fat) vanilla ice cream
Fire up the grill to medium-high.
For the shortcake:
Toss the dry ingredients together in a large bowl, mixing well. In a small bowl, whisk together the milk, egg and oil. Add the wet ingredients to the dry ingredients, beating lightly with a spoon. This will become a very thick-like cookie dough. Knead the dough on a lightly floured work surface. Roll the dough out until 3/4 inches thick. Cut into biscuits about 2-inches in diameter (I use a juice glass). Spray a perforated grill pan with the butter cooking spray and put on the grill to heat. When hot, add the biscuits and cook for 5 to 10 minutes; (check your heat to make sure the biscuits don't burn). Flip and cook for another 5 to 10 minutes.
Combine the margarine, honey and brandy in a small sauce pot over low heat. When the margarine has melted, remove from the heat.
At this point the biscuits are ready to split, even if they're not fully cooked. Baste the split sides with basting sauce and put back on the grill, split sides down. Once back on the grill baste the tops with more of the basting sauce. Cook for 5 minutes, flipping and basting until the biscuits have good grill marks and are crispy. biscuit.
Cook's Note: IMPORTANT!
The biscuits need to cook for about 15 minutes (about half way) and then add the strawberries to the grill pan with the biscuits. Toss and sprinkle lightly with the cinnamon and splenda (it's ok if some gets on the biscuits too). The strawberries don't need to cook for too long- they get mushy if they're overcooked so it's a delicate dance you do here so it all comes out perfect and hot!
When the biscuits are ready and the strawberries are steaming, lay the biscuits down, open faced, on desert plates. Top with the hot strawberries and a scoop of the ice cream. Garnish with fresh sliced strawberries and. drizzle with the remaining brandy basting sauce, for that extra sweet kick!
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Kitty Stallings
Recipe courtesy of Anne Burrell