Lemon Shortcakes with Strawberries Recipe

Name: Lemon Shortcakes with Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1/3 cup sugar; 1 tablespoon baking powder; 1 tablespoon grated lemon peel; 1/2 teaspoon salt; 1 cup low-fat buttermilk; 1/4 cup (1/2 stick) unsalted butter, melted, cooled; 3 12-ounce baskets strawberries, hulled; 1/4 cup torn fresh mint leaves; 3 tablespoons sugar; 2 teaspoons fresh lemon juice

Servings: persons

2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 tablespoon grated lemon peel
1/2 teaspoon salt
1 cup low-fat buttermilk
1/4 cup (1/2 stick) unsalted butter, melted, cooled
3 12-ounce baskets strawberries, hulled
1/4 cup torn fresh mint leaves
3 tablespoons sugar
2 teaspoons fresh lemon juice

1
Preheat oven to 400F.
2
Mix flour, sugar, baking powder, lemon peel and salt in large bowl.
3
Whisk buttermilk and melted butter in medium bowl to blend.
4
Add to flour mixture and stir just until moist dough forms.
5
Drop 8 dough mounds (about 1/3 cup each) onto nonstick baking sheet.
6
Using lightly floured hands, gently pat biscuits into neat 2 1/4-inch-diameter round about 1 1/4 inches high.
7
Bake until biscuits are golden brown, about 15 minutes.
8
Slice 2 baskets strawberries; transfer to large bowl.
9
Puree remaining 1 basket strawberries in processor until smooth.
10
Add to sliced strawberries.
11
Stir in mint, sugar and lemon juice.
12
Cut warm biscuits in half horizontally.
13
Place bottom halves of biscuits on 8 plates.
14
Spoon topping generously over, allowing some berries and juices to spill onto plates.
15
Place top halves of biscuits over and serve.

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all purpose flour, 1/3 cup sugar, 1 tablespoon baking powder, 1 tablespoon grated lemon peel, and more.

Yes, Lemon Shortcakes with Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Shortcakes with Strawberries

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