Berry-Lemon Shortcakes

Cooking Light
6 servings


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4 cups sliced strawberries
1/4 cup plus 2 teaspoons powdered sugar, divided
1 1/2 teaspoons fresh lemon juice
5 1/2 ounces all-purpose flour (about 1 1/4 cups)
1/3 cup granulated sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup fat-free buttermilk
1 teaspoon turbinado sugar
Cooking spray
1/4 cup whipping cream


1. Place strawberries, 1/4 cup powdered sugar, and juice in a small bowl; toss.

2. Preheat oven to 425°.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring well with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist.

4. Turn dough out onto a lightly floured surface; knead one or two times until well blended. Pat dough into a 6 x 4–inch rectangle. Cut dough into 6 (2-inch) squares; sprinkle evenly with turbinado sugar. Place squares 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 13 minutes; cool on rack.

5. Place whipping cream in a bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 teaspoons powdered sugar. Continue beating until stiff peaks form. Split shortcakes in half crosswise. Place 1 bottom half of cake on each of 6 plates; top each serving with 1/2 cup strawberry mixture. Spoon 1 1/2 tablespoons whipped cream over each serving. Place 1 top half of cake over each serving.

Created date

April 2009

Nutritional Information

Calories 281
Fat 8.7 g
Satfat 4.8 g
Monofat 2.2 g
Polyfat 1 g
Protein 4.7 g
Carbohydrate 47.9 g
Fiber 3.1 g
Cholesterol 24 mg
Iron 1.9 mg
Sodium 236 mg
Calcium 120 mg