Strawberry Pinwheel Shortcake
Sweet and flaky strawberry pinwheel shortcakes feature fresh berries and tender dough, perfect for summer gatherings or a delightful dessert for family and friends.
Ingredients
Instructions
- Combine sliced berries and sugar, stirring gently.
- Chill for 1 to 2 hours.
- Combine flour, baking powder, and salt.
- Cut in shortening with a pastry blender until mixture resembles coarse meal.
- Gradually add enough milk to form a soft dough, stirring just until dry ingredients are moistened.
- Turn dough out onto a lightly floured surface and knead 4 or 5 times.
- Roll the dough into an 11 x 8-inch rectangle on a lightly floured surface.
Tips & Substitutions
For best results, use fresh strawberries that are ripe but not overripe. If you prefer a less sweet dessert, reduce the sugar for the berries or use a sugar substitute. To add a unique twist, consider adding a splash of vanilla extract or a sprinkle of lemon zest to the dough. For a lighter version, substitute half of the shortening with Greek yogurt.
Serving Suggestions
Serve the Strawberry Pinwheel Shortcake topped with a generous dollop of whipped cream for a delightful finish. It pairs beautifully with Super Applesauce Cake for a sweet dessert spread. For a complete meal, consider serving alongside a light salad or a scoop of vanilla ice cream to balance the flavors.
Storage & Reheating
Store any leftover Strawberry Pinwheel Shortcake in an airtight container in the refrigerator for up to 2 days. To reheat, place individual pieces in the microwave for about 20-30 seconds or warm them in a preheated oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Pinwheel Shortcake contains roughly 1180 calories, with 4g protein, 45g carbohydrates, and 111g fat. It is an excellent source of calcium (23% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 989mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them before mixing with sugar. This prevents excess moisture in the shortcake, which could affect its texture. Fresh strawberries are recommended for the best flavor and texture.
How can I make this recipe gluten-free?
To make a gluten-free version of the Strawberry Pinwheel Shortcake, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the baking powder is also gluten-free. The texture may vary slightly, but it should still be delicious!
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute an equal amount of unsalted butter or coconut oil. Both options will impart a rich flavor to the dough, although the texture may differ slightly. Experiment to find which you prefer!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).