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Strawberry Lemon Shortcakes Recipe

   
 

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     Strawberry Lemon Shortcakes

Category   Desserts - Breads
Sub Category   None
Servings   10

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

Instructions
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.


Originally Submitted
10/11/2012





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