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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 267
  • Fat: 8.8g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.5g
  • Carbohydrate: 46.2g
  • Fiber: 2.2g
  • Cholesterol: 23mg
  • Iron: 1.6mg
  • Sodium: 338mg
  • Calcium: 126mg

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. 1. Preheat oven to 425°.
  2. 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. 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. 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.
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