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Print this Recipe    Strawberry Shortcake

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons plus 1 teaspoon chilled margarine, cut into small pieces
3/4 cup 1% low-fat buttermilk
1 egg white, lightly beaten
1 1/2 teaspoons turbinado or granulated sugar

1/2 cup thawed reduced-calorie frozen whipped topping
Fresh strawberries (optional)

Combine first 5 ingredients in a bowl; cut in margarine with a
pastry blender until mixture resembles coarse meal. Add buttermilk;
stir just until dry ingredients are moistened.

Turn dough out onto a heavily floured surface. Knead dough 5 or 6
times. Roll dough to 1/2-inch thickness; cut with a 3-inch biscuit
cutter. Place on a baking sheet, and brush with egg white; sprinkle
with sugar.

Bake at 450 degrees for 12 minutes or until golden. Split biscuits;
place bottom halves of biscuits on individual plates. Spoon 1/2
cup Strawberry Topping over each biscuit half; top with remaining
half. Spoon 1 tablespoon whipped topping over each shortcake.
Garnish with fresh strawberries, if desired. Yield: 8 servings
(serving size: 1 shortcake).

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