May, 2001 - Volume 2, Issue 7



Fresh Strawberry Buttermilk Shortcake

	2 cups flour 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1/2 cup buttermilk 1 teaspoon grated lemon peel 2 eggs, divided 2 baskets strawberries, stemmed and sliced 1 cup whipping cream or crème frâiche, whipped and sweetened

Preheat oven to 450 degrees. In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Using a cheese grater, grate butter into bowl and stir until well mixed. In a small bowl, combine buttermilk, lemon peel, 1 whole egg, and 1 egg yolk. Add to flour mixture, and stir to make a soft dough. Divide dough into 6 equal portions. On a floured board, pat each into a 3-inch circle. Place on greased baking sheet. Brush generously with remaining egg whites, beaten. Sprinkle generously with additional sugar. Bake for 10 to 12 minutes until golden brown. Remove from pan; cool on rack. Slice each shortcake in half like a bun. Fill and garnish with strawberries and whipped cream.

Serves 6