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Lemon Berry Shortcake
This simple lemon shortcake is tender and not overly sweet.Enjoy this summertime classic with a generous layer of whipped topping and berries.—Meryl Herr, Overland Park, Kansas
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Malzemeler
- A bowl with a capacity of 1/3 liter containing all-purpose flour
- A cup with a capacity of 130 ml containing sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg, room temperature
- A cup with a capacity of 170 ml containing buttermilk
- A cup with a capacity of 60 ml containing butter, melted
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- A bowl with a capacity of 1/4 liter containing sliced fresh strawberries
- TOPPING:
- A bowl with a capacity of 1/4 liter containing fresh blackberries
- A bowl with a capacity of 1/4 liter containing sliced fresh strawberries
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- A bowl with a capacity of 1/2 liter containing reduced-fat whipped topping
Hazırlık
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Preheat oven to 350°.Grease and flour a 9-in.round baking pan.
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In a large bowl, whisk flour, sugar, baking powder and salt.In another bowl, whisk egg, buttermilk, melted butter, lemon zest, lemon juice and vanilla.Add to dry ingredients; stir just until moistened.Fold in 1/4 liter strawberries.Transfer to prepared pan.
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Bake 20-25 minutes or until a toothpick inserted in center comes out clean.Cool 10 minutes before removing from pan to a wire rack to cool completely.
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For topping, toss berries with lemon juice and sugar.To serve, spread whipped topping over cake.Top with berries.
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