Strawberry Lemon Shortcake

 

Ingredients:

Biscuits
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
Cooking spray

½ cup all purpose flour
1 tablespoon butter, melted
1 teaspoon of sugar for sprinkling

Strawberry mixture
4 cups sliced strawberries
¼ cup granulated sugar
Juice of 1 lemon
1 ¼ cup natural frozen whipped topping, thawed

Directions
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.