Lemon-Light Shortcakes

A sprinkling of coarse sugar adds sparkle to old-fashioned buttery shortcakes. The fresh strawberry and raspberry filling provides additional luster.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 8 mins 450°F

Lemon-Light Shortcakes

Reviews (0)

5.0 by 2 people

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Directions

  1. Preheat oven to 450 degree F. For shortcakes, in a medium mixing bowl stir together flour, the 2 tablespoons sugar, and baking powder. Cut in the butter until mixture resembles coarse crumbs. Make a well in the center of the dry mixture.
  2. In a small mixing bowl stir together the egg, half-and-half, and lemon peel. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.
  3. Turn the dough out onto a lightly floured surface. Gently knead the dough for 10 to 12 strokes or until dough is nearly smooth. Pat the dough into a 6-inch square. Using a floured knife, cut the square into nine 2-inch squares. Then cut each square diagonally in half.
  4. Place triangles on an ungreased baking sheet. Brush the tops with beaten egg white; lightly sprinkle with coarse-grain sugar or additional granulated sugar. Bake for 8 to 10 minutes or until golden. Remove shortcake triangles from baking sheet; cool on a wire rack.
  5. Meanwhile, in large mixing bowl toss together the strawberries, raspberries, the 1/3 cup sugar, Grand Marnier or orange juice, and 4 teaspoons of the snipped mint. Cover and place in refrigerator to chill up to 1 hour. For each serving, spoon berry mixture onto a dessert plate. Place three shortcake triangles on berry mixture. Top with whipped cream and garnish with remaining mint. Makes 6 servings.
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Nutrition Facts (Lemon-Light Shortcakes)

  • Per serving:
  • 431 kcal ,
  • 21 g fat
  • (12 g sat. fat ,
  • 95 mg chol. ,
  • 228 mg sodium ,
  • 55 g carb. ,
  • 4 g fiber ,
  • 6 g pro.
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