Strawberry Lemon Shortcake

Ingredients

• 1 tablespoon butter, softened
• 1/4 teaspoon grated lemon peel
• 1-1/2 cups sliced fresh strawberries
• 2 tablespoons sugar

SHORTCAKES:

• 1 cup all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 3/4 teaspoon grated lemon peel
• 1/8 teaspoon salt
• 3 tablespoons cold butter, cubed
• 1/3 cup 2% milk
• 1 large egg yolk

WHIPPED CREAM:

• 1/3 cup heavy whipping cream
• 1 teaspoon sugar

Directions

1. Preheat oven to 450°. In a small bowl, mix softened butter and lemon peel until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes.
2. In a large bowl, whisk flour, sugar, baking powder, lemon peel and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened.
3. Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into four portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment paper-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack.
4. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form.
5. To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.

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