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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Here's a quick-and-easy summertime classic. The shortcake layer in this Lemon-Berry Shortcake recipe is tender and not overly sweet. Add some blueberries to the top for an extra-pretty finish to patriotic celebrations. Ingredients:
1-1/3 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 egg |
2/3 cup buttermilk |
1/4 cup butter, melted |
1 tablespoon lemon juice |
1 teaspoon grated lemon peel |
1 teaspoon vanilla extract |
1 cup sliced fresh strawberries |
topping: |
1-1/2 cups sliced fresh strawberries |
1 tablespoon lemon juice |
1 teaspoon sugar |
2 cups reduced-fat whipped topping |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, buttermilk, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into a greased and floured 9-in. round baking pan.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For topping, in a large bowl, combine the strawberries, lemon juice and sugar. Cover and refrigerate until serving. Spread whipped topping over cake. Drain strawberries; arrange over top. Yield: 8 servings.
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