May 31, 2012

Strawberry-Lemon Shortcake!

 Been meaning to share this tasty recipe with you. A couple of weeks ago I made this out of "Cooking Light." I wanted something to accompany these beautiful strawberries I picked up at our local Whole Foods. Don't you love when the strawberries  smell like actual strawberries, and taste like it too?! They should figure out a way to bottle that natural scent!  Anyway.... I have troubles sometimes making biscuits, and have steered clear of making strawberry shortcake for this reason. I can make scones, no problem, but it seems like when I make biscuits, they never seem to rise or they just lack something.
When I saw this recipe and read it over, it seemed simple enough, and the ingredients sounded wonderful. I'm happy to say that they turned out really good, and flavorful. I will make this again for sure.
 We ended up digging into them straight away, and I forgot to take a picture of them composed in all their glory.
Here is what they are suppose to look like though, from the photo in the magazine.

The recipe is as follows.

9 oz. 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 ***( I just used a light brand from Whole Foods, in a can" I normally whip up my own, but I wanted to keep the calories low.

1. Pre heat oven to 425

2. Weigh or lightly spoon 9 ounces ( about 2 cups) flour into dray measuring cups, and level with a knife. Combine 9 oz 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. ( I used the food processor)  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 turbinado sugar. Bake at 425 for 22 min. or until the shortcakes are lightly browned. Cool in pan on wire rack for 10 min. Remove shortcakes from pan. Cool on wire rack.

4. Combine berries, 1/4 cup granulated sugar, (I used less) and lemon juice; toss to coat. Let stand for 15 min. Split each shortcake in half; spoon about 1/3 cup berry mixture and two tablespoons whipped topping.

Serves 10 Calories 267    Not too bad for a nice little summer treat.

Hope you try them, and make sure to use the turbinado sugar, it gives such a nice crunch on top!

Enjoy :)


  1. oh my goodness! I wish I had time to bake right now!!!!!

  2. Lemon and strawberries are alway a good match. I like lemon curd with strawberries, so I am sure this shortcake recipe will be right up my alley. I like that fact that it isn't overkill on the amount of sugar. That will let the sweetness of the summertime strawberries shine through. I will let you know how my family liked it. Thanks for going through the enormous task of writing the entire recipe down; I know how that can be daunting to right every little detail.