Vitamins C and E and B vitamins promote your baby’s cell, brain, and nervous system development and boost your immune system.
SERVES 6
WHEN your sweet tooth beckons, reach for this shortcake and berry recipe. Gluten-free? Use gluten-free flour or oat flour. Dairy-free? Use plain unsweetened almond or soy milk instead of the whole milk. Skip the whipped cream and serve with your favorite nondairy sorbet. Vegan? Follow dairy-free tips, plus use vegan margarine or coconut oil in place of the unsalted butter. The strawberries should be allowed to sit for at least two hours before serving, for their juices to release. If you need to speed things up, sauté half of the berries with the sugar, combine with the uncooked berries, and serve. An equal amount of all-purpose flour can be substituted for the whole wheat flour. No time to whip heavy cream? Serve a scoop of ice cream or yogurt on the side.
1½ pounds fresh strawberries (about 6 cups), washed and hulled; cut half of the strawberries into quarters, or eighths if they are large
⅓ cup sugar, or to taste
½ cup all-purpose flour
½ cup whole wheat flour
1½ teaspoons baking powder
¼ cup sugar
¾ cup sliced almonds, chopped
3 tablespoons unsalted butter, cut into pieces
½ cup milk
1 cup whipped cream, for topping (optional)
• Prepare the filling: Two hours before serving, combine the sliced strawberries and sugar in a bowl, mix and set aside. Place the whole strawberries in the bowl of a food processor and pulse until they are chopped into small pieces; do not puree. Add the chopped strawberries to the sliced strawberries, stir, cover, and refrigerate until ready to serve.
• Preheat the oven to 450°F. Line a baking sheet with parchment paper.
• Prepare the shortcake dough: Combine the flours, baking powder, sugar, and almonds in a large bowl and mix. Add the butter and, using your fingers, rub the mixture until it resembles coarse meal. Add the milk and stir until just combined; do not overmix.
• Measure scant ¼-cupfuls of the shortcake dough and arrange on the baking sheet, gently forming into rounds. You should have six shortcakes. Bake for 10 minutes, or until light golden brown. Immediately remove the shortcake biscuits from the baking sheet and cool them on a plate or wire rack.
• To serve, slice each shortcake biscuit in half. Put the bottoms of the biscuits on the dessert plates, and cover each with some strawberry filling (and juices). Top with whipped cream, if desired, cover with the tops of the biscuits, and serve. Refrigerate leftovers.
1 shortcake with strawberries: Calories: 350 cals; Protein: 7 g; Carbohydrates: 39 g; Fat: 20 g; Fiber: 6 g; Sodium: 17 mg; Vitamin C: 85 mg; Vitamin E: 4 mg; Niacin: 4 mg; Riboflavin: 0.3 mg; Copper: 0.3 mg; Manganese: 1 mg; Selenium: 12 mcg; 2½ CARBS