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Community Recipe
from [marybillingsley]
Strawberry-Lemon Shortcakes from Cooking Light

Strawberry-Lemon Shortcakes from Cooking Light

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: 10 servings ( Serving Size: 1 filled shortcake )


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


1. Preheat oven to 425 degrees.

2. Weigh or lightly spoon 9 ounces (about 2 cups) flour in 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. In a separate bowl, combine 1 1/4 cups buttermilk and lemon rind. Add the buttermilk mixture to the 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 degrees 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.

CALORIES: 267 FAT: 8.8g (sat:5.3g, mono:2.2g, poly:0.5g) PROTEIN: 4.5g

CARB: 46.2g FIBER: 2.2g CHOL: 23mg IRON: 16mg SODIUM: 338mg

CALC: 126mg

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Strawberry-Lemon Shortcakes from Cooking Light recipe