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Strawberry Lemon Shortcake

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Strawberry Lemon Shortcake Recipe
Nutrition Facts*
Serving Size
16 Recipe
Servings Per Recipe
6
Amount Per Serving
Calories
181
Calories from Fat
27
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
1mg
0%
Sodium
229mg
10%
Total Carbohydrates
37g
12%
Dietary Fiber
1g
4%
Sugars
18g
Protein
3g
Calcium
178mg
18%

Number of servings: 6

Calories per serving: 181

Preparation time: 20 min

Total time: 35 min

Ingredients

Nonstick cooking spray

1 14 cups Bisquick Heart Smart Pancake and Baking Mix

3 12 tbsp sugar, divided

6 tbsp nonfat or 1% milk

2 tsp lemon zest, divided

2 tsp lemon juice

2 tsp powdered sugar

34 cup reduced-fat whipped topping

4 cups sliced fresh or frozen strawberries

13 cup unsweetened apple juice

Directions

Preheat oven to 425°F.

1. Spray a baking sheet with nonstick cooking spray. Set aside.

2. In a large bowl, combine Bisquick, 2 12 tbsp sugar, milk, and 1 tsp lemon zest. Mix well.

3. Spoon 6 mounds of the mixture on prepared baking sheet. Bake 10 to 12 minutes. Set aside to cool.

4. In a small bowl, combine remaining 1 tsp lemon zest, lemon juice, powdered sugar, and whipped topping. Mix well. Set aside.

5. In another large bowl, lightly mash 1 cup strawberries with a fork and add remaining 1 tbsp sugar, apple juice, and remaining 3 cups sliced strawberries. Mix well.

6. To serve, slice each shortcake in half and spoon strawberry mixture over both halves. Top with prepared whipped topping.

Makes 6 servings.

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