|Yield: 6 servings
2 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup buttermilk
1 teaspoon grated lemon peel
2 eggs, divided
2 pint baskets fresh California strawberries, stemmed and sliced
1 cup whipping cream, whipped and sweetened
In large bowl combine flour, sugar, baking powder, baking soda and salt. Cut in
butter until mixture resembles coarse meal. In small bowl blend buttermilk, lemon peel, 1
whole egg and 1 egg yolk. Stir into flour mixture to make a soft dough. Divide dough into
6 equal portions. On floured board pat each into a 3-inch circle. Place on greased baking
sheet. Brush generously with remaining egg whites, beaten. Sprinkle generously with
additional sugar. Bake in 450-degree oven 10 to 12 minutes until golden. Remove from pan;
cool on rack. Sweeten strawberries, to taste. Slice each shortcake in half horizontally
with a sharp knife. Fill and garnish with strawberries and whipped cream.
Nutritional Information per serving:
450 calories; 8g protein; 25g fat; 50g carbohydrate; 102mg cholesterol
Copyright California Strawberry Commission. All Rights Reserved.
Reproduced by permission.