| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 cups all-purpose flour, plus more for dusting
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3 tablespoons cold salted butter, cut into small pieces
- 1 tablespoon grated lemon zest
- 1 large egg, slightly beaten
- 1/2 cup plus 1 tablespoon low-fat buttermilk
- 1 tablespoon sliced almonds
- 4 cups strawberries, hulled and sliced
- 2 to 3 tablespoons granulated sugar (depending on the ripeness of the berries)
- 2 teaspoons grated orange zest plus 1 tablespoon orange juice
- 1 cup 0 percent or 2 percent fat Greek yogurt, for serving
- Confectioners’ sugar, for dusting, optional
Instructions
- For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment. =
- Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
- Whisk together the lemon zest, egg and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, 12 to 15 minutes.
- For the filling: Combine the strawberries, granulated sugar and orange zest and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
- Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops. Dust with the confectioners’ sugar if using.
Nutrition Facts
| Calories | 215 |
| Total Fat | 6 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 39 milligrams |
| Sodium | 270 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 2 grams |
| Protein | 6 grams |
| Calories | 215 |
| Total Fat | 6 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 39 milligrams |
| Sodium | 270 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 2 grams |
| Protein | 6 grams |
Reviews
Love this strawberry shortcake. I served this at a family get together for Mother’s Day and there wasn’t a crumb left in sight.
These were light and delicious. If you are looking for a shortbread that isn’t so dense, you found it. The trick is, like when you are making scones, not overwork the dough. I made these and used them for strawberry shortcake but the are good enough to eat by themselves.
So yummy!!!!
I want to see some recipes on low carb diet.
Easy and delicious. I upped the citrus zest a bit and used the minimum amount of sugar called for.
Very easy!
Delicious food
This recipe is Fantastic…. for those who said they didn’t rise… check your Baking powder… mine rose perfectly…. I doubled the butter though…. worked it all with my hands/fingers, patted them out to around 1/2 to 3/4 in and cut in triangles….. the lemon zest adds wonderful flavor and the buttermilk and almonds on top…. yummy….. I used whipped topping: 1 cp heavy whipping cream with 1/4 cp powerderd sugar… do NOT overwhip! BTW, I just took a batch of these out of the oven… gonna eat one shorty with summertime strawberries. Best shortcake receipe EVER. Thanks! (I doubled when having Company over
It was totally fantastic.The first time i saw it i thought ”wait could this be healthy” so i tried and WOW i tasted a world of treats like ice-cream.You should try this.P.s. I lost weight on this![seriously]
I didn’t like this much. I would call the shortcake more of a sweet biscuit. It didn’t come out cake-like at all. I didn’t have greek yogurt so I used regular yogurt. Maybe that’s where I missed out. I didn’t have whipped cream but I think that might have helped. One other person said that they made these for breakfast. That’s not a bad idea at all. These weren’t bad, they just weren’t the dessert I was looking for.