Ingredients
1/2 cup plus 1/3 cup sugar, divided3 tablespoons cornstarch2-3/4 cups fat-free milk2 large egg yolks, lightly beaten1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt6 tablespoons cold butter2/3 cup buttermilk4 cups sliced fresh strawberries4 cups fresh blueberries8 whole strawberries, halved1/2 cup reduced-fat whipped topping
Preparation
In a heavy saucepan, combine 1/2 cup sugar and cornstarch. Stir in milk until blended. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir a small amount into egg yolks; return all to the pan, stirring constantly. Remove from the heat; stir in vanilla. Transfer to a bowl; press a piece of plastic wrap on top of custard. Refrigerate.
In a bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Pat gently into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until lightly browned. Cool on a wire rack.
Cut shortcake into 3/4-in. cubes. In parfait glasses, alternate layers of shortcake, custard, sliced strawberries and blueberries. Garnish with halved strawberries and a dollop of whipped topping.
