This simple lemon shortcake is tender and not overly sweet. Enjoy this summertime classic with a generous layer of whipped topping and berries.
—Meryl Herr, Overland Park, Kansas
Lemon-Berry Shortcake Recipe
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TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 8 servings
Ingredients
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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
TOPPING:
1 cup fresh blackberries
1 cup sliced fresh strawberries
1 tablespoon lemon juice
1 teaspoon sugar
2 cups reduced-fat whipped topping
Directions[post_ads_2]
- Preheat oven to 350°. Grease and flour a 9-in. round baking pan.
- 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.
- 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.
- For topping, toss berries with lemon juice and sugar. To serve, spread whipped topping over cake. Top with berries. Yield: 8 servings.
Nutritional Facts
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1 slice: 252 calories, 9g fat (6g saturated fat), 42mg cholesterol, 245mg sodium, 40g carbohydrate (19g sugars, 2g fiber), 4g protein.
Courtesy: Taste of Home
