Nothing says the beginning of summer more than strawberry shortcake. I am sure all of us have fond memories of our mom or grandma’s placing juicy fresh picked strawberries on a flaky biscuit then topped off with sweet cream, whipped cream, or maybe even cool whip. My husband’s childhood consisted of fresh cream but I was a cool whip kid all the way – I remember eating that stuff with a spoon.
This strawberry lemon shortcake recipe, adapted from the June 2012 Cooking Light magazine, caught my eye of course because it uses one of my favorite ingredients to bake with – lemons! Honestly, in my humble opinion, the zing of lemon can bring any dessert to the next level.
The recipe called for frozen whipped topping (aka cool whip) and I admit for a few seconds that really excited me – I was going to buy cool whip!!! However, when I read the label (sometimes denial might be better) I could not bring myself to purchase it because hydrogenated oil and high fructose corn syrup were one of the first ingredients – boo! Of course, it’s not the end of the world for a once in awhile food but I wanted to seek out a healthier alternative so I could eat this dessert somewhat guilt-free.
After searching a little bit through the nature food section at Wegman’s I finally came across a natural frozen whipped topping called Truwhip. This little package of frozen heaven was hiding on me tucked away behind some pies. Now it is more expensive – by a couple bucks – but if you are looking for a frozen whipped topping with no hydrogenated oils or high fructose syrup then give this a try. Everyone, including my hubs, loved it!
Let’s get back to the recipe.
This strawberry lemon shortcake turned out delightful – like a burst of summer upon first bite. I am mighty descriptive tonight, aren’t I? Seriously, it is good! But really how can you go wrong with fresh strawberries, sugar, lemony biscuits, and whip cream? You can’t.
Now like I said earlier hubs prefers fresh cream poured over top – that is the way his grandma made it – so next time I make this recipe I will have cream handy. If that is what you prefer go ahead and use the cream instead just make sure to measure because those calories can add up quick.
Doesn’t this look scrumptious? Now obviously this is not the recommend amount of whipped cream. I got a little out of control with the first one so it went to hubs and he was happy.
Isn’t nice to know a delicious dessert, such as this in moderation, can be a part of a healthy lifestyle?
My gift to you 🙂
Strawberry Lemon Shortcake
Adapted from Cooking Light June 2012
Serving size: 1 biscuit with 1/3 cup strawberry mixture and 2 tablespoons of whipped cream.
Approximate nutritional information:
Calories: 267 * Carbs: 46 * Fat: 9 * Protein: 4 * Fiber: 2 * Points +: 8 * Old Points: 6
2 cups all purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1 ¼ cups low fat buttermilk
Zest of 1 lemon
½ cup all purpose flour
1 tablespoon butter, melted
1 teaspoon of sugar for sprinkling
4 cups sliced strawberries
¼ cup granulated sugar
Juice of 1 lemon
1 ¼ cup natural frozen whipped topping, thawed
Preheat oven to 425 degrees
Step 1. For the biscuits combine in a large mixing bowl flour, ¼ cup sugar, baking powder, baking soda, and salt. Using two knives cut in the chilled butter until it resembles a coarse meal texture. Combine the buttermilk and lemon zest then add it to the flour mixture. Toss gently until it is moist. The dough is going to be wet and sticky. This is what it will look like – kinda like cottage cheese.
Step 2. Coat a baking sheet with cooking spray. Add ½ cup of flour to a dish. Divide the dough into 10 equal portions and set them into the dish. Shape each piece of dough into a round portion by using some of the flour. Shake off the excess flour and place each one onto the baking pan. Just so you are aware this part is a messy one. The dough is sticky and a little hard to handle but don’t worry it all comes out good.
Step 3. Brush the dough with melted butter and sprinkle the teaspoon of sugar over all of them.
Step 4. Bake for 18 – 22 minutes. Mine only baked for 18 minutes. If I would have left them in longer they would have burned so make sure to keep an eye on them. Once done let them cool completely on a wire rack. This only takes about 20 minutes.
Step 5. Combine the strawberries, ¼ cup sugar, and lemon juice. Toss it all together until it is coated evenly. Let it stand for about 10 – 15 minutes.
Step 6. Spoon 1/3 cup strawberry mixture and 2 tablespoons of whipped topping onto 1 biscuit.
Make Ahead Instructions
The biscuits and strawberries can be prepared ahead of time and store separately in the refrigerator. Assemble the night you want to eat.
If you want the biscuits can be made and frozen ahead of time. Take out the day you want to eat and let them thaw on the counter. The biscuits should only take about an hour to completely thaw.
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