Strawberry Shortcake

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 6 tablespoons butter chilled cut into small pieces
• 1 large egg whites lightly beaten
• 0.7 cup nonfat buttermilk fat-free
• 2 cups flour all-purpose
• 1.5 teaspoons granulated sugar 
• 1 teaspoon lemon zest grated
• 0.5 teaspoon salt 
• 4 cups strawberries sliced
• 0.3 cup sugar 
• 0.5 teaspoon vanilla extract 
• 2 cups cool whip fat-free frozen thawed

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup
• serrated knife

Directions

1. To prepare strawberries, combine strawberries and 1/4 cup sugar; cover and chill 1 hour.
2. Preheat oven to 40
3. To prepare shortcake, lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, stirring with a whisk.
5. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
6. Combine buttermilk and vanilla; add to flour mixture, stirring just until moist (dough will be sticky).
7. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.
8. Brush top with egg white; sprinkle with 1 1/2 teaspoons sugar.
9. Bake at 400 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.
10. Place bottom half of shortcake, cut side up, on a serving plate.
11. Drain strawberries, reserving juice; drizzle juice over bottom half of shortcake.
12. Spread 2 cups whipped topping over shortcake layer; arrange strawberries over whipped topping. Top with remaining shortcake layer, cut side down.
13. Garnish with whipped topping and whole strawberry, if desired.