Berry-Lemon Shortcakes

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Fat: 8.7g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1g
  • Protein: 4.7g
  • Carbohydrate: 47.9g
  • Fiber: 3.1g
  • Cholesterol: 24mg
  • Iron: 1.9mg
  • Sodium: 236mg
  • Calcium: 120mg


  • 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. 1. Place strawberries, 1/4 cup powdered sugar, and juice in a small bowl; toss.
  2. 2. Preheat oven to 425°.
  3. 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. 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. 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.
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