Rating: 5 stars
5 Ratings
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Bake this lightly sweetened, sturdy cake-style shortcake in a square pan to use for both weekend desserts. You'll only need 7 of the squares, so freeze the remaining 2 for another use (or go ahead and pack them; consider them secret snacks for the cook).

Maureen Callahan, MS, RD
Recipe by Cooking Light August 2010

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Yield:
9 servings (serving size: 1 square)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind and juice; beat well. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.

  • Spoon batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

  • Cut shortcake into 9 squares. Reserve 4 squares for Brandied Peach Shortcakes and 3 squares for Mixed Berry Trifles; freeze remaining 2 squares for another use.

Nutrition Facts

195 calories; fat 6.5g; saturated fat 3.7g; mono fat 1.7g; poly fat 0.4g; protein 3.8g; carbohydrates 30.8g; fiber 0.5g; cholesterol 61mg; iron 1mg; sodium 248mg; calcium 52mg.
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