Lemon Strawberry ShortcakeAdd lemon peel to the shortcake batter and the butter to give traditional shortcake a…
Lemon Strawberry Shortcake
3 cups sliced fresh strawberries 1/4 cup sugar SHORTCAKE: 2 cups all-purpose flour 1/4 cup sugar 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup cold butter, cubed 6 tablespoons 2% milk 2 large egg yolks, lightly beaten 1-1/2 teaspoons grated lemon zest LEMON BUTTER: 2 tablespoons butter, softened 1/2 teaspoon grated lemon zest WHIPPED CREAM: 2/3 cup heavy whipping cream 2 teaspoons sugar
In a large bowl, combine strawberries and sugar; cover and refrigerate until serving.
Preheat oven to 400°.
In another large bowl, combine the flour, sugar, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs.
Combine the milk, egg yolk and lemon zest; stir into crumb mixture until a soft dough forms (dough will be sticky).
Turn onto a lightly floured surface; knead 10 times.
Divide dough into 4 pieces.
Gently pat or roll each portion into a 3/4-in.
Place 2 in.
apart on an ungreased baking sheet.
Bake until golden brown, 8-10 minutes.
Remove to a wire rack; cool for 15 minutes.
Meanwhile, in a small bowl, combine butter and lemon zest; set aside.
In another small bowl, beat cream until it begins to thicken.
Add sugar; beat until stiff peaks form.
To assemble, split shortcakes in half.
Place cake bottoms on dessert plates; spread with lemon butter.
Top with half of the strawberries and whipped cream.
Replace shortcake tops; top with remaining berries and cream.
Nutrition Facts 1 each:
- 698 calories, 35g fat (21g saturated fat), 204mg cholesterol, 451mg sodium, 87g carbohydrate (35g sugars, 4g fiber), 10g protein.