Juicy ripe strawberries and creamy light-whip topping sandwiched between tender, sweet shortcake biscuits make for a wonderful summertime party dessert or Valentine's Day treat. This recipe makes 12 shortcake desserts, but you can assemble the number you need and store or freeze the remaining shortcake.

INGREDIENTS:

* 2 1/4 cups all-purpose flour
* 1/2 cup sugar
* 1 1/2 tsp baking powder
* 1 tsp baking soda
* 1/4 tsp salt
* 1/4 cup cold butter
* 3/4 cup low fat buttermilk
* 4 cups light or fat-free whipped topping
* 5 cups fresh strawberries, sliced

PREPARATION:
Preheat oven to 450 degrees.

Using a whisk, stir dry ingredients together in a large bowl. Cut in butter using a pastry blender until the mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Stir until just moist.

Turn out dough on to a nonstick mat or floured surface. Knead gently two or three times then flatten or roll to a 3/4-inch thickness. Using a round cutter or rim of a glass, cut 12 circles from dough, re-rolling scraps where necessary. Sprinkle a little sugar on top if you like. Bake on a nonstick baking sheet for 12 minutes or until golden. Cool on a wire rack.

When cool, slice each shortcake in half crosswise. Divide whipped topping and strawberries among shortcake bases and place cap of shortcake on top.

Makes 12 shortcake desserts.

Per Serving: Calories 210, Calories from Fat 40, Total Fat 4.3g (sat 2.5g), Cholesterol 11mg, Sodium 184mg, Carbohydrate 39.3g, Fiber 2.1g, Protein 3.3g
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