Berry-Lemon Shortcakes

Yield: 6 servings

Ingredients

• 4  cups  sliced strawberries
• 1/4  cup  plus 2 teaspoons powdered sugar, divided
• 1 1/2  teaspoons  fresh lemon juice
• 5 1/2  ounces  all-purpose flour (about 1 1/4 cups)
• 1/3  cup  granulated sugar
• 1  tablespoon  poppy seeds
• 1  teaspoon  baking powder
• 1/4  teaspoon  baking soda
• 1/8  teaspoon  salt
• 2  tablespoons  chilled butter, cut into small pieces
• 1/2  cup  fat-free buttermilk
• 1  teaspoon  turbinado sugar
• Cooking spray
• 1/4  cup  whipping cream

Preparation

1. Place strawberries, 1/4 cup powdered sugar, and juice in a small bowl; toss.

2. Preheat oven to 425°.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring well with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist.

4. Turn dough out onto a lightly floured surface; knead one or two times until well blended. Pat dough into a 6 x 4–inch rectangle. Cut dough into 6 (2-inch) squares; sprinkle evenly with turbinado sugar. Place squares 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 13 minutes; cool on rack.

5. Place whipping cream in a bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 teaspoons powdered sugar. Continue beating until stiff peaks form. Split shortcakes in half crosswise. Place 1 bottom half of cake on each of 6 plates; top each serving with 1/2 cup strawberry mixture. Spoon 1 1/2 tablespoons whipped cream over each serving. Place 1 top half of cake over each serving.

Nutritional Information

Calories:

281

Fat:

8.7g (sat 4.8g,mono 2.2g,poly 1g)

Protein:

4.7g

Carbohydrate:

47.9g

Fiber:

3.1g

Cholesterol:

24mg

Iron:

1.9mg

Sodium:

236mg

Calcium:

120mg