Due to its lower fat content, this shortcake can overcook and crumble quickly, so watch it carefully in the oven--don't allow it to brown.
4 cups sliced strawberries
1/4 cup sugar
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons chilled butter, cut into small pieces
2/3 cup fat-free buttermilk
1/2 teaspoon vanilla extract
1 large egg white, lightly beaten
1 1/2 teaspoons turbinado sugar or granulated sugar
2 cups frozen fat-free whipped topping, thawed
Whipped topping (optional)
Whole strawberry (optional)
How to Make It
To prepare strawberries, combine strawberries and 1/4 cup sugar; cover and chill 1 hour.
Preheat oven to 400°.
To prepare shortcake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and vanilla; add to flour mixture, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush top with egg white; sprinkle with 1 1/2 teaspoons sugar.
Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Carefully split shortcake in half horizontally using a serrated knife; cool layers separately on wire racks.
Place bottom half of shortcake, cut side up, on a serving plate. Drain strawberries, reserving juice; drizzle juice over bottom half of shortcake. Spread 2 cups whipped topping over shortcake layer; arrange strawberries over whipped topping. Top with remaining shortcake layer, cut side down. Garnish with whipped topping and whole strawberry, if desired.
I made this for my boyfriend & company & it was a huge hit! Instead of making one large one, I split the dough into 4 & made individual ones. Also, I drizzled juice from the strawberries on the bottom layer of the cookie before starting the layers. It turned out really good & I will be making it a lot this summer!!
Considering that the only shortcakes I've ever eaten were the little sponges you can buy in the produce section of nearly any store it didn't take much to top that. But, this was absolutely delicious! I can't wait to eat this again...even considering trying it as a biscuit using less sugar. The texture is so light!
Absolutely 5 stars! Instead of splitting the cake in half, I simply served it in wedges with the strawberries and whipped cream (as I remember from my childhood)... one note though- I had to bake an additional 5 minutes to get the perfect golden brown top. Enjoy!
This is the only shortcake recipe that surpassed my all-time favorite Old Fashioned Shortcake recipe from The Farmhouse Cookbook. I love the less sweet biscuity style. It's also a great 4th of July recipe done with a red, white and blue mix of blueberries and strawberries with whipped cream.
Loved this shortcake! Had to use up a half flat of strawberries and found this recipe. I couldn't be more pleased with the outcome. It was a breeze to make. I did alter it a tad...I subbed a 1/2 c. Almond meal for the flour to to boost the nutrient value. It didn't come out crumbly but more like a cake, which was ok. Plan on making it again this weekend.
So, so yummy! They were tender and flakey and the lemon zest adds the perfect brightness and freshness to the biscuit. I made 8 individual biscuits and baked them for about 12 minutes instead of 15. The egg wash on top really adds a perfectly crunchy crust on the outside! This is a keeper!