Lemon-Berry Shortcake

You can never have too many side dish recipes, so give Lemon-Berry Shortcake a try. One portion of this dish contains roughly 4g of protein, 10g of fat, and a total of 181 calories. This recipe serves 8. For 56 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 1214 people were impressed by this recipe. Head to the store and pick up lemon juice, egg, buttermilk, and a few other things to make it today. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is not so outstanding. If you like this recipe, take a look at these similar recipes: Berry Shortcake, Berry Shortcake Cookies, and Neely's Berry Shortcake.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, buttermilk, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold 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. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For topping, in a large bowl, combine the strawberries, lemon juice and sugar. Cover and refrigerate until serving. Spread whipped topping over cake. Drain strawberries; arrange over top. Yield: 8 servings. Originally published as Lemon-Berry Shortcake in Simple & DeliciousMay 2010, p37 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. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, buttermilk, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries.

2. Pour into a greased and floured 9-in. round baking pan.

3. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

4. For topping, in a large bowl, combine the strawberries, lemon juice and sugar. Cover and refrigerate until serving.

5. Spread whipped topping over cake.

6. Drain strawberries; arrange over top.

Nutrition Information:

covered percent of daily need