I just love shortcake season – which also just happens to be the same time of year as cobbler and crisp season as well. They are all so delicious, it is hard to decide which one to make. Usually I have to make a few of each kind during the summer, just to try out some new recipes.
Over the years though, I have really started favoring shortcakes, for a few reasons:
- I never cook the fruit, therefore, if you have some wonderful sweet and ripe berries, you get to eat them in their glory – I tend to make crisp and cobblers with fruit that is not as ripe.
- You get to eat the leftover shortcakes the next day – warmed in the toaster or microwave, with a little butter and jam on them, just like a scone.
- I love individualized desserts that you get to build yourself…ok, is this just me?
So, when I saw this recipe in Cooking Light, I couldn’t wait to give it a try. I loved how these were made – basically putting the dough in a cake pan, and letting the shortcakes all bake together – although there was still a slight separation so it was easy to break them apart when they were done. These were perfect shortcakes, nice and tender, but not too sweet – letting the strawberries do their job to add the sweetness. I bet you can guess what my favorite part was though…that’s right, eating them the next day for breakfast – and believe me, I will be making these more and more, giving me just another excuse to make more of this. Like I needed another excuse?
- 9 ounces all-purpose flour (about 2 cups)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons chilled butter, cut into small pieces
- 1 1/4 cups low-fat buttermilk
- 1 tablespoon grated lemon rind
- Cooking spray
- 1/2 cup all-purpose flour
- 1 tablespoon butter, melted
- 1 tablespoon turbinado sugar
- 4 cups sliced strawberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 1/4 cups frozen fat-free whipped topping, thawed (or real whipped cream, which is what I used)
Preheat oven to 425°.
Weigh or lightly spoon 9 ounces (about 2 cups) flour into dry measuring cups, and level with a knife. Combine 9 ounces flour, 1/4 cup granulated sugar, baking powder, baking soda, and 1/4 teaspoon salt in a large bowl. Cut in chilled butter with a pastry blender until the mixture resembles coarse meal. Combine 1 1/4 cups buttermilk and grated lemon rind. Add the buttermilk mixture to flour mixture, and toss gently with a fork to combine. (Dough should be wet and about the texture of cottage cheese.)
Coat a 9-inch round metal cake pan or baking sheet with cooking spray. Place 1/2 cup flour in a shallow dish. Scoop 10 equal dough portions into dish. Gently shape each portion into a round by tossing in flour to help shape the dough. Arrange in pan. Discard excess flour. Brush dough with melted butter, and sprinkle evenly with 1 tablespoon turbinado sugar. Bake at 425° for 22 minutes or until the shortcakes are lightly browned. Cool in pan on wire rack for 10 minutes. Remove shortcakes from pan. Cool on wire rack.
Combine berries, 1/4 cup granulated sugar, and lemon juice; toss to coat. Let stand for 15 minutes. Split each shortcake in half; spoon about 1/3 cup berry mixture and 2 tablespoons whipped topping into each.
For a printer-friendly version of this recipe, please click here: Stawberry-Lemon Shortcakes