4 cups sliced strawberries
1/4 cup sugar
2 cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
1 tsp grated lemon rind
1/2 tsp salt
1/4 tsp baking soda
6 Tbsp chilled butter, cut into small pieces
2/3 cup buttermilk
1/2 tsp vanilla extract
1 large egg white, lightly beaten
1 1/2 tsp granulated sugar
To prepare strawberries, combine strawberries and 1/4 cup sugar; cover and chill 1 hour.
Preheat oven to 400 degrees F.Lightly grease an 8-inch circular baking pan.
To prepare shortcake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and vanilla; add to flour mixture, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into the baking sheet. Brush top with egg white; sprinkle with 1 1/2 teaspoons sugar.
Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Carefully split shortcake in half horizontally using a serrated knife; cool layers separately on wire racks.
Place bottom half of shortcake, cut side up, on a serving plate. Drain strawberries, reserving juice; drizzle juice over bottom half of shortcake. Spread whipped cream over shortcake layer; arrange strawberries over whipped cream. Top with remaining shortcake layer, cut side down. Top with more whipped cream and strawberries.
NOTE: Due to its lower fat content, this shortcake can overcook and crumble quickly, so watch it carefully in the oven--don't allow it to brown.
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