Strawberry-Lemon Shortcakes

Photo: Romulo Yanes; Styling: Helen Crowther
Tender biscuits get a little lift from sweet, floral lemon rind. For slightly taller shortcakes with soft sides, pack biscuits into a round cake pan; for separate shortcakes with crisp edges, arrange onto a baking sheet with space between.

Yield:

Serves 10 (serving size: 1 filled shortcake)

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 267
Fat 8.8 g
Satfat 5.3 g
Monofat 2.2 g
Polyfat 0.5 g
Protein 4.5 g
Carbohydrate 46.2 g
Fiber 2.2 g
Cholesterol 23 mg
Iron 1.6 mg
Sodium 338 mg
Calcium 126 mg

Ingredients

9 ounces all-purpose flour (about 2 cups)
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1 1/4 cups low-fat buttermilk
1 tablespoon grated lemon rind
Cooking spray
1/2 cup all-purpose flour
1 tablespoon butter, melted
1 tablespoon turbinado sugar
4 cups sliced strawberries
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 1/4 cups frozen fat-free whipped topping, thawed

Preparation

1. Preheat oven to 425°.

2. Weigh or lightly spoon 9 ounces (about 2 cups) flour into dry measuring cups, and level with a knife. Combine 9 ounces flour, 1/4 cup granulated sugar, baking powder, baking soda, and 1/4 teaspoon salt in a large bowl. Cut in chilled butter with a pastry blender until the mixture resembles coarse meal. Combine 1 1/4 cups buttermilk and grated lemon rind. Add the buttermilk mixture to flour mixture, and toss gently with a fork to combine. (Dough should be wet and about the texture of cottage cheese.)

3. Coat a 9-inch round metal cake pan or baking sheet with cooking spray. Place 1/2 cup flour in a shallow dish. Scoop 10 equal dough portions into dish. Gently shape each portion into a round by tossing in flour to help shape the dough. Arrange in pan. Discard excess flour. Brush dough with melted butter, and sprinkle evenly with 1 tablespoon turbinado sugar. Bake at 425° for 22 minutes or until the shortcakes are lightly browned. Cool in pan on wire rack for 10 minutes. Remove shortcakes from pan. Cool on wire rack.

4. Combine berries, 1/4 cup granulated sugar, and lemon juice; toss to coat. Let stand for 15 minutes. Split each shortcake in half; spoon about 1/3 cup berry mixture and 2 tablespoons whipped topping into each.

Note:

Ann Taylor Pittman,

May 2012