Strawberry-Lemon Shortcakes

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 tablespoon butter melted
• 6 tablespoons butter chilled cut into small pieces
• 0.5 cup flour all-purpose
• 2 cups flour all-purpose
• 0.3 cup granulated sugar 
• 1 tablespoon juice of lemon fresh
• 1 tablespoon lemon zest grated
• 1.3 cups buttermilk low-fat
• 0.3 teaspoon salt 
• 4 cups strawberries sliced
• 1 tablespoon sugar 
• 1.3 cups cool whip fat-free frozen thawed

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• wire rack
• blender
• cake form
• measuring cup

Directions

1. Preheat oven to 42
2. Weigh or lightly spoon 9 ounces (about 2 cups) flour into dry measuring cups, and level with a knife.
3. Combine 9 ounces flour, 1/4 cup granulated sugar, baking powder, baking soda, and 1/4 teaspoon salt in a large bowl.
4. Cut in chilled butter with a pastry blender until the mixture resembles coarse meal.
5. Combine 1 1/4 cups buttermilk and grated lemon rind.
6. Add the buttermilk mixture to flour mixture, and toss gently with a fork to combine. (Dough should be wet and about the texture of cottage cheese.)
7. Coat a 9-inch round metal cake pan or baking sheet with cooking spray.
8. Place 1/2 cup flour in a shallow dish. Scoop 10 equal dough portions into dish. Gently shape each portion into a round by tossing in flour to help shape the dough. Arrange in pan. Discard excess flour.
9. Brush dough with melted butter, and sprinkle evenly with 1 tablespoon turbinado sugar.
10. Bake at 425 for 22 minutes or until the shortcakes are lightly browned. Cool in pan on wire rack for 10 minutes.
11. Remove shortcakes from pan. Cool on wire rack.
12. Combine berries, 1/4 cup granulated sugar, and lemon juice; toss to coat.
13. Let stand for 15 minutes. Split each shortcake in half; spoon about 1/3 cup berry mixture and 2 tablespoons whipped topping into each.