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