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Lemon-Berry Shortcake

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
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1-1/3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 2/3 cup buttermilk
  • 1/4 cup butter, melted
  • 1 teaspoon grated lemon zest
  • 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

  • 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 zest, 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.
Nutrition Facts
1 slice: 252 calories, 9g fat (6g saturated fat), 42mg cholesterol, 245mg sodium, 40g carbohydrate (19g sugars, 2g fiber), 4g protein.

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