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Lemon-Berry Shortcake Recipe

Lemon-Berry Shortcake Recipe

Here's a quick-and-easy summertime classic. The shortcake layer in this Lemon-Berry Shortcake recipe is tender and not overly sweet. Add some blueberries to the top for an extra-pretty finish to patriotic celebrations. —Meryl Herr, Overland Park, Kansas
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling YIELD:8 servings

Ingredients

  • 1-1/3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 2/3 cup buttermilk
  • 1/4 cup butter, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1 cup sliced fresh strawberries
  • TOPPING:
  • 1-1/2 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 2 cups reduced-fat whipped topping

Directions

  • 1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, buttermilk, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into a greased and floured 9-in. round baking pan.
  • 2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • 3. For topping, in a large bowl, combine the strawberries, lemon juice and sugar. Cover and refrigerate until serving. Spread whipped topping over cake. Drain strawberries; arrange over top. Yield: 8 servings.

Nutritional Facts

1 slice equals 252 calories, 9 g fat (6 g saturated fat), 42 mg cholesterol, 245 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.