Lemon-Berry Shortcake

Name: Lemon-Berry Shortcake
Ingredients: 1-1/3 cups all-purpose flour; 1/2 cup sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 large egg, room temperature; 2/3 cup buttermilk; 1/4 cup butter, melted; 1 teaspoon grated lemon zest; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 cup sliced fresh strawberries; 1 cup fresh blackberries; 1 cup sliced fresh strawberries; 1 tablespoon lemon juice; 1 teaspoon sugar; 2 cups reduced-fat whipped topping

16 ingredients

4 steps

Ingredients

1-1/3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
2/3 cup buttermilk
1/4 cup butter, melted
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup sliced fresh strawberries
1 cup fresh blackberries
1 cup sliced fresh strawberries
1 tablespoon lemon juice
1 teaspoon sugar
2 cups reduced-fat whipped topping

Directions

1

Preheat oven to 350°. Grease and flour a 9-in. round baking pan.
2

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 cup strawberries. Transfer to prepared pan.
3

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.
4

For topping, toss berries with lemon juice and sugar. To serve, spread whipped topping over cake. Top with berries.