Strawberry Lemon Shortcakes
April 13, 2012
"This was in the May 2012 Cooking Light, and it's yummy. Hard to believe it's only 267 calories per serving!"
- Serving Size: 1 (189.3 g)
- Calories 349.8
- Total Fat - 16 g
- Saturated Fat - 3.6 g
- Cholesterol - 7.8 mg
- Sodium - 244.8 mg
- Total Carbohydrate - 44.7 g
- Dietary Fiber - 6.5 g
- Sugars - 27.6 g
- Protein - 11.9 g
- Calcium - 109.9 mg
- Iron - 2.1 mg
- Vitamin C - 42.6 mg
- Thiamin - 0.2 mg
Preheat oven to 425 degrees F.
Combine the 2 cups (9 ounces) flour with the sugar, baking powder, baking soda, and salt.
Cut in the grated butter until mixture resembles coarse meal.
Combine the buttermilk and the grated lemon rind, Add to the flour mixture and toss gently with a fork to combine. Dough should be wet, about the texture of cottage cheese.
Coat a 9 inch round metal pan or baking sheet with non-stick cooking spray. (For slightly taller biscuits use the round metal pan. For seperate shortcakes use the baking sheet.)
Place 1/2 cup of flour in a bowl. Scoop out 10 equal portions of the dough and place in the bowl of flour. Gently shape each portion into a round tossing the flour to help shape them. Arrange in the pan and discard the excess flour.
Brush dough with melted butter and sprinkle evenly with the sugar.
Bake at 425 degrees F for 18-20 minutes, or until the shortcakes are lightly browned. Cool in the pan for 10 minutes, then remove to wire rack to cool.
Combine the strawberries with the sugar and lemon juice, toss to coat. Allow to stand for 15 minutes.
Split each shortcake in half and spoon 1/3 cup berry minture and top each with two tablespoons whipped topping
Tips & Variations
No special items needed.