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Upside-Down Strawberry Shortcake recipe

Freshly baked biscuit shortcakes are servedatop honey sweetened, orange-scented fresh strawberries and garnishedwith a generous dollop of orange yogurt cream.

Recipe: Upside-Down StrawberryShortcake

2 1/2 cups biscuit baking mix
3 tablespoons granualted sugar
2 tablespoons grated lemon peel
1/2 teaspoon ground nutmeg
1/2 cup milk
3 tablespoons butter or margarine, melted
1 large egg white, beaten
2 teaspoons granulated sugar
1/4 teaspoon ground nutmeg
2 pints strawberries, sliced
1 tablespoon honey
1 tablespoon frozen concentrated orange juice
1/2 cup non-dairy whipped topping
1/4 cup plain yogurt
1 tablespoon frozen concentrated orange juice
1 1/2 teaspoons honey

  • Combine biscuit baking mix, 3 tablespoonssugar, grated lemon peel, and 1/2 teaspoon nutmeg in a largebowl; mix well. Stir in milk, then melted butter, just untilblended.
  • Drop by spoonfuls onto a greased bakingsheet, dividing equally into 6 mounds. Brush mounds with beatenegg white and sprinkle with 2 teaspoons sugar mixed with 1/4teaspoon nutmeg.
  • Bake at 425°F (220°C) for 10 to12 minutes, or until done and lightly browned.
  • Meanwhile, toss sliced strawberries with1 tablespoon honey and 1 tablespoon frozen concentrated orangejuice (thawed and undiluted).
  • Divide the strawberries among 6 servingbowls. Top with the shortcake. Chill until served.
  • Just before serving, combine non-dairywhipped topping, yogurt, 1 tablespoon frozen concentrated orangejuice (thawed and drained), and 1 1/2 teaspoon honey; blend welland divide over the shortcake.

    Makes 6 servings.

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  • Comments

    1 Comment


    Rhubarb upside down cake made with a cake mix and fresh rhubarb has a light strawberry taste and a pretty red layer of fruit, thanks to a box of strawberry gelatin. It s nice for picnics, and the white and red color makes it a natural for the h of July or any patriotic occasion.

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