Lemon-Berry Shortcake

Lemon-Berry Shortcake

Lemon-Berry Shortcake

TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 8 servings
Yield: 8 servings.

Ingredients
1-1/3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2/3 cup buttermilk
1/4 cup butter, melted
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup sliced fresh strawberries

For TOPPING:
1-1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1 teaspoon sugar
2 cups reduced-fat whipped topping

Method
1. Preheat oven to 350°. Grease and flour a 9-in. round baking pan.
2. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, buttermilk, melted butter, lemon peel, lemon juice and vanilla. Add to dry ingredients; stir just until moistened. Fold in 1 cup strawberries. Transfer to prepared pan.
3. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
4. For topping, in a bowl, toss strawberries with lemon juice and sugar. To serve, spread whipped topping over cake. Drain strawberries; spoon over top.

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