Fresh Strawberry Lemon Shortcake recipe
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Ingredients
- 1 ½ cups sliced fresh strawberries 2 tablespoons white sugar 1 cup all-purpose flour 2 tablespoons white sugar ¾ teaspoon baking powder ⅛ teaspoon salt 2 tablespoons butter 3 tablespoons 2% milk 1 egg yolk, beaten ¾ teaspoon lemon zest ¼ cup nonfat plain yogurt ¼ cup reduced-fat sour cream 1 tablespoon agave nectar ½ teaspoon lemon zest ⅓ cup heavy whipping cream 1 teaspoon white sugar
Nutrition Info
- 738.1 caloriescarbohydrate: 99.1 gcholesterol: 201.5 mgfat: 33.5 gfiber: 4.8 gprotein: 13 gsaturatedFat: 19.9 gservingSize: -sodium: 477 mgsugar: 44.4 gtransFat: : -unsaturatedFat: : -
Directions Fresh Strawberry Lemon Shortcake
Directions
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Combine strawberries and 2 tablespoons sugar in a bowl, cover and refrigerate until ready to serve.
Preheat oven to 400 degrees F (200 degrees C).
Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and 3/4 teaspoon lemon zest in another bowl, stir into crumb mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead 10 turns. Divide dough in half, pat or roll out into a 3/4-inch thick round. Transfer rounds to a baking sheet.
Bake in preheated oven until golden brown, 8 to 10 minutes. Remove to cool on a wire rack for 15 minutes. Split each shortcake in half horizontally.
Mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl, set aside. Beat whipping cream in another bowl until foamy. Add 1 teaspoon sugar, continuing to beat cream until stiff peaks form.
Arrange cake bottoms on dessert plates and evenly spread with yogurt mixture. Top each cake with 1/4 of the strawberries and 1/4 of the whipped cream. Place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream.