Strawberry Lemon Shortcakes

Prep Time
Cook Time
Ready In

"This was in the May 2012 Cooking Light, and it's yummy. Hard to believe it's only 267 calories per serving!"

Original is 10 servings


  • 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

Step by Step Method

Step 1

Preheat oven to 425 degrees F.

Step 2

Combine the 2 cups (9 ounces) flour with the sugar, baking powder, baking soda, and salt.

Step 3

Cut in the grated butter until mixture resembles coarse meal.

Step 4

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.

Step 5

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.)

Step 6

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.

Step 7

Brush dough with melted butter and sprinkle evenly with the sugar.

Step 8

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.

Step 9

Combine the strawberries with the sugar and lemon juice, toss to coat. Allow to stand for 15 minutes.

Step 10

Split each shortcake in half and spoon 1/3 cup berry minture and top each with two tablespoons whipped topping


No special items needed.

1 Reviews


Oh my goodness, how delicious !! and so easy to make, the cakes are a snap to do with this method! I got 12, guess i made mine a little smaller. the 10 leftover will be great to have in the freezer, i can use them with all kinds of different toppings for quick desserts! and the strawberry topping is delilicous and not too sweet, i used splenda instead of sugar, we loved the addition of lemon both in the cake and the berries. A real keeper!!


review by:
(29 Apr 2013)

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