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Photo: Romulo Yanes; Styling: Helen Crowther Photo by: Photo: Romulo Yanes; Styling: Helen Crowther

Strawberry-Lemon Shortcakes

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.

Cooking Light MAY 2012

  • Yield: Serves 10 (serving size: 1 filled shortcake)
  • Hands-on:35 Minutes
  • Total:1 Hour, 30 Minutes

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.

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
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Strawberry-Lemon Shortcakes recipe

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