Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Ann Taylor Pittman
Recipe by Cooking Light May 2012

Gallery

Credit: Romulo Yanes; Styling: Helen Crowther

Recipe Summary

hands-on:
35 mins
total:
1 hr 30 mins
Yield:
Serves 10 (serving size: 1 filled shortcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.)

  • 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.

  • 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.

Nutrition Facts

267 calories; fat 8.8g; saturated fat 5.3g; mono fat 2.2g; poly fat 0.5g; protein 4.5g; carbohydrates 46.2g; fiber 2.2g; cholesterol 23mg; iron 1.6mg; sodium 338mg; calcium 126mg.
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