Strawberry Lemon Shortcake

I got this recipe from that sweet cooking magazine Mom sends me! It was so good!

1 1/2 c sliced fresh strawberries

2 Tbls sugar

SHORTCAKE:

1 c all-purpose flour

2 Tbls sugar

3/4 tsp baking pwdr

1/8 tsp salt

2 Tbls cold butter

3 Tbls 2% milk

1 egg yolk, beaten

3/4 tsp grated lemon peel

LEMON BUTTER: (I omitted this part to save calories and instead used the lemon peel on top of the strawberries and whip cream at the end.)

1 Tbls butter, softened

1/4 tsp grated lemon peel

WHIPPED CREAM:

1/3 c heavy whipping cream

1 tsp sugar

In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.

In a bowl combine the flour, sugar, baking pwdr and salt. Cut in butter until the mixture resembles coarse crumbs. Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft sticky dough forms (dough will be sticky). (Mine was not. Oh, well- it still ended up tasting good!)

Turn onto a lightly floured surface; knead 10 times. Divide dough in half (I divided mine into thirds- you could probably divide it into fourths for a smaller serving). Gently pat or roll each half portion of dough into a 3/4-inch-thick circle. Place 2 in. apart on an ungreased baking sheet. Bake at 400 degrees for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes.

Meanwhile, in a small bowl, combine butter and lemon peel; set aside. In a small mixing bowl, beat cream until in begins to thicken. Add sugar; beat until stiff peaks form.

To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, then top each with a fourth of the strawberries and whipped cream. Cover with shortcake top and remaining berries and cream.

Yield: 2 servings