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1
Preheat the oven to 400 degrees F. Spray a large baking sheet with cooking spray.
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2
Shortcakes: Combine the flour, sugar, baking powder, and salt in a large bowl.
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3
Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
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4
Whisk together 1/2 cup buttermilk, the egg, and lemon zest in a small bowl.
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5
Add to the flour mixture and lightly mix with your hands just until the dough just comes together.
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6
Do not over mix.
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7
Turn the dough out onto a lightly floured work surface.
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8
With lightly floured hands, gently pat the dough into a 7-inch round about 1/2-inch thick.
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9
Cut into 8 equal sized wedges.
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10
Space the shortcakes evenly on the prepared baking sheet.
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11
Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds.
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12
Bake until golden brown, about 12 to 15 minutes.
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13
Filling: Combine the strawberries, sugar, zest, and juice in a large bowl.
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14
Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
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15
Split the shortcakes.
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16
Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and the yogurt.
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17
Cover with tops of the shortcakes.
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18
Dust with confectioners' sugar, if using.
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19
Nutritonal analysis per serving: 1 shortcake with 1/2 cup filling and 1 tablespoon topping.
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20
Calories 215; Total Fat 6 g; (Sat Fat 3 g, Mono Fat 2 g, Poly Fat 0.5g) ; Protein 6 g; Carb 35 g; Fiber 2 g; Cholesterol 39 mg; Sodium 270 mg
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21
Food Network Kitchens created this lightened-up recipe from a user submission.
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22
Click here to see the original recipe.
