2 tablespoons chilled butter, cut into small pieces
1/2 cup fat-free buttermilk
1 teaspoon turbinado sugar
1/4 cup whipping cream
How to Make It
Place strawberries, 1/4 cup powdered sugar, and juice in a small bowl; toss.
Preheat oven to 425°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring well with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist.
Turn dough out onto a lightly floured surface; knead one or two times until well blended. Pat dough into a 6 x 4–inch rectangle. Cut dough into 6 (2-inch) squares; sprinkle evenly with turbinado sugar. Place squares 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 13 minutes; cool on rack.
Place whipping cream in a bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 teaspoons powdered sugar. Continue beating until stiff peaks form. Split shortcakes in half crosswise. Place 1 bottom half of cake on each of 6 plates; top each serving with 1/2 cup strawberry mixture. Spoon 1 1/2 tablespoons whipped cream over each serving. Place 1 top half of cake over each serving.
These were good. I forgot to sprinkle the tops with turbinado sugar and I omitted the sugar from the whipped cream but no one seemed to miss it because the berries were sweet. I didn't detect the lemon juice in the berry mixture. I liked the idea of adding the poppy seeds to the shortcakes; I may try that with another shortcake recipe that I have that I like a little better (the results were a little more tender).
My family loved this! I omitted the poppy seeds and cut the dough into 8 squares instead of 6, but will go back to 6 next time. It was so fast, easy and yummy that I will be making it many times this summer during strawberry season. It's best eaten the same day if possible.
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