Lemon-Berry Shortcake

This is  a quick-and-easy dessert recipe. The shortcake layer in this Lemon-Berry Shortcake recipe is soft and not excessively sweet. Add some blueberries to the top for an extra-pretty finish.

Serve For – 8 People
Preparation Time – 30 minutes +  Bake : 20 minutes + cooling

INGREDIENTS

• 1-1/3 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large 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

PROCEDURE

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

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