Fresh strawberry shortcakes -- the comfort food of spring and summer!

Fresh Strawberry Buttermilk Shortcake

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup buttermilk
1 teaspoon grated lemon peel
2 large eggs - divided use
2 pint baskets fresh California strawberries, stemmed and sliced
1 cup whipping cream, whipped and sweetened

1. In large bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal.
2. In small bowl blend buttermilk, lemon peel, 1 whole egg and 1 egg yoke. Stir into flour mixture to make a soft dough.
3. Divide dough into 6 equal portions. On 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.
4. Bake in 450°F (230°C) oven 10 to 12 minutes until golden. Remove from pan; cool on rack.
5. Sweeten strawberries, to taste.
6. Slice each shortcake in half horizontally with a sharp knife. Fill and garnish with strawberries and whipped cream.

Makes 6 servings.

Nutritional Information: 450 calories; 8g protein; 25g fat; 50g carbohydrate; 102mg cholesterol.

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.