You'll want to try this recipe with other fruit too—peaches, raspberries and blueberries are natural choices.

Makes 12 servings, 1 shortcake & about 1/2 cup filling each

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

Shortcakes
2 cups cake flour, plus more for dusting
1 cup white whole-wheat flour (see Ingredient Note) or whole-wheat pastry flour
1/4 cup sugar
1 tablespoon baking powder
4 tablespoons cold unsalted butter, cut into small pieces
4 tablespoons (2 ounces) reduced-fat cream cheese (Neufchâtel)
1/4 cup canola oil
1 large egg, lightly beaten
3 tablespoons nonfat buttermilk

Filling
4 cups sliced hulled strawberries (about 1 1/4 pounds whole berries)
3 tablespoons sugar
1/2 cup whipping cream
1/2 cup reduced-fat sour cream

1. To prepare shortcakes: Preheat oven to 400°F.
2. Whisk cake flour, white whole-wheat (or whole-wheat pastry) flour, sugar and baking powder in a large bowl. Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in cream cheese until it's the size of peas. Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly). Make a well in the center and add egg and buttermilk. Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist. Knead the mixture in the bowl two or three times until it holds together.
3. Turn the dough out onto a lightly floured surface. Dust with flour and roll into an 8-by-10-inch rectangle about 1/2 inch thick. Cut the edges square using a butter knife. Cut the dough into 12 equal shortcakes. Transfer to a baking sheet.
4. Bake the shortcakes until puffed and lightly golden, about 20 minutes. Let cool slightly.
5. To prepare filling: Meanwhile, toss strawberries with sugar in a medium bowl. Whisk whipping cream in a medium bowl until it's thick and holds its shape, 1 to 2 minutes. Whisk in sour cream until combined.
6. To serve, split shortcakes horizontally. Spoon berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.

NUTRITION INFORMATION: Per serving: 303 calories; 14 g fat (6 g sat, 4 g mono); 48 mg cholesterol; 38 g carbohydrate; 5 g protein; 2 g fiber; 137 mg sodium; 157 mg potassium.
Nutrition bonus: Vitamin C (50% daily value), Folate & Iron (20% dv).
Exchanges: 1 1/2 starch, 1 other carbohydrates, 3 fat; 2 1/2 Carbohydrate Servings.

TIP: Ingredient Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

Incredibly good. One of my favorite desserts anyway, and this lighter version lacks nothing at all!

Paula, Charlotte, VT

Yuk. One of the few EW recipes that we were very disappointed in.

, San Francisco, CA