Strawberry-Lemon Shortcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
9 ounces all-purpose flour (about 2 cups) |
1/4 cup granulated sugar |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
6 tablespoons chilled butter, cut into small pieces |
1 1/4 cups low-fat buttermilk |
1 tablespoon grated lemon rind |
cooking spray |
1/2 cup all-purpose flour |
1 tablespoon butter, melted |
1 tablespoon turbinado sugar |
4 cups sliced strawberries |
1/4 cup granulated sugar |
1 tablespoon fresh lemon juice |
1 1/4 cups frozen fat-free whipped topping, thawed |
Directions:
1. Preheat oven to 425°.
2. 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.)
3. 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.
4. 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.
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