Berry-lemon Shortcakes

Total Time: 43 mins Preparation Time: 30 mins Cook Time: 13 mins

Ingredients

• Servings: 6
• 4 cups sliced strawberries
• 1/4 cup powdered sugar
• 2 teaspoons powdered sugar
• 1 1/2 teaspoons fresh lemon juice
• 1 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon poppy seed
• 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

Recipe

• 1 place strawberries, 1/3 cup powdered sugar, and juice in a small bowl; toss.
• 2 preheat oven to 425 degrees.
• 3 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 ino a 6x4 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 degrees for 13 minutes; cool on a wire 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 beaking until stiff peaks form.
• 6 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.