Berry-Lemon Shortcakes

Directions

1. 1
   Place strawberries, 1/3 cup powdered sugar, and juice in a small bowl; toss.
2. 2
   Preheat oven to 425 degrees.
3. 3
   Lightly spoon flour into dry measuring cups; level with a knife.
4. 4
   Combine flour and next 5 ingredients (through salt) in a large bowl, stirring well with a whisk.
5. 5
   Cut in butter with a pastry blender or two knives until mixture resembles coarse meal.
6. 6
   Add buttermilk, stirring just until moist.
7. 7
   Turn dough out onto a lightly floured surface; knead one or two times until well blended.
8. 8
   Pat dough ino a 6x4 inch rectangle.
9. 9
   Cut dough into 6 2-inch squares; sprinkle evenly with turbinado sugar.
10. 10
    Place squares 1 inch apart on a baking sheet coated with cooking spray.
11. 11
    Bake at 425 degrees for 13 minutes; cool on a wire rack.
12. 12
    Place whipping cream in a bowl; beat with a mixer at high speed until soft peaks form.
13. 13
    Add remaining 2 teaspoons powdered sugar.
14. 14
    Continue beaking until stiff peaks form.
15. 15
    Split shortcakes in half crosswise.
16. 16
    Place 1 bottom half of cake on each of 6 plates; top each serving with 1/2 cup strawberry mixture.
17. 17
    Spoon 1 1/2 tablespoons whipped cream over each serving.
18. 18
    Place 1 top half of cake over each serving.