Lemon shortcake with strawberries

2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 tablespoon grated lemon peel
1/2 teaspoon salt
1 cup low-fat buttermilk
1/4 cup unsalted butter, melted, cooled slightly

3 12-ounce baskets strawberries, hulled
1/4 cup torn fresh mint leaves
3 tablespoons sugar
2 teaspoons fresh lemon juice

Preheat oven to 400 degrees. Mix flour, sugar, baking powder, lemon peel and salt in large bowl. Whisk buttermilk and melted butter in medium bowl to blend. Add to flour mixture and stir just until moist dough forms. Drop 8 dough mounds (about 1/3 cup each) onto nonstick baking sheet. Using lightly floured hands, gently pat biscuits into neat 2 1/4 inch diameter round about 1 1/4 inches high. Bake until biscuits are golden brown, about 15 minutes. Meanwhile prepare topping: Slice 2 baskets strawberries; transfer to large bowl. Puree remaining 1 basket strawberries in processor until smooth. Add to sliced strawberries. Stir in mint, sugar, and lemon juice. Cut warm biscuits in half horizontally. Place bottom halves of biscuits on 8 plates. Spoon topping generously over, allowing some berries and juices to spill onto plates. Place top halves of biscuits over and serve.

Makes 8 servings.

Nutritional values per serving

Calories: 261
Fat: 4 gm
Saturated Fat: 4 gm
Cholesterol: 23 mg
Carbohydrate: 45 gm
Fiber: 3 gm
Protein: 5 gm
Sodium: 307 mg

Reprinted with permission from InsideKP Colorado Region -- Prevention Department
Reviewed by: Sue Heikkinen, MS, RD, CDE
Last updated: May 29, 2007