Fresh Strawberry Buttermilk Shortcake

=Description= Yield: 6 servings. =Ingredients= =Directions=
 * 2 cup has-ingredient::flour
 * 1/4 cup has-ingredient::Sugar
 * 1 tablespoon has-ingredient::baking powder
 * 1 teaspoon has-ingredient::baking soda
 * 1/4 teaspoon has-ingredient::salt
 * 1/2 cup has-ingredient::butter or has-ingredient::margarine
 * 1/2 cup has-ingredient::buttermilk
 * 1 teaspoon grated has-ingredient::lemon peel
 * 2 has-ingredient::eggs, divided
 * 2 pint baskets fresh California has-ingredient::strawberries, stemmed and sliced
 * 1 cup has-ingredient::whipping cream, whipped and sweetened


 * 1) In large bowl combine flour, Sugar, baking powder, baking soda and salt.
 * 2) Cut in butter until mixture resembles coarse meal.
 * 3) In small bowl blend buttermilk, lemon peel, 1 whole egg and 1 egg yoke.
 * 4) Stir into flour mixture to make a soft dough.
 * 5) Divide dough into 6 equal portions.
 * 6) On floured board pat each into a 3-inch circle.
 * 7) Place on greased baking sheet.
 * 8) Brush generously with remaining egg whites, beaten.
 * 9) Sprinkle generously with additional Sugar.
 * 10) Bake in 450-degree oven 10 to 12 minutes until golden.
 * 11) Remove from pan; cool on rack. Sweeten strawberries, to taste.
 * 12) Slice each shortcake in half horizontally with a sharp knife.
 * 13) Fill and garnish with strawberries and whipped cream.

=See also=