Lemon Poppyseed Strawberry Shortcake

INGREDIENTS

Lemon Poppy Seed Shortcake

• 3 cups all purpose flour
• 1/3 cup granulated sugar
• ½ teaspoon baking soda
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon poppy seeds
• 1 lemon, zest of
• ¾ cup cold butter, grated
• 1 ¼ cups buttermilk
• 1 teaspoon vanilla extract

Glaze

• 2 cups powdered sugar
• 1 teaspoon poppy seeds
• 1 lemon, juice of

Strawberries

• 2 bags of Stahlbush Island Farms Frozen Strawberries
• 1 lemon, juice of
• 1/2 cup sugar
• Whipped cream for serving

INSTRUCTIONS

• Preheat oven to 425 degrees.
• Mix flour, sugar, baking soda, baking powder, poppy seeds, lemon zest, and salt in a medium bowl.
• Grate chilled butter on a cheese grater and incorporate into the dry mixture. Form a crater in the dry ingredients, and add the buttermilk, and vanilla extract. Mix until it comes together and dump onto a floured surface.
• Knead dough slightly until it comes together. With your fingers, press out the dough into a rectangle about 10×6 inches. Cut into 8 rectangles.
• Place shortbread on a cookie sheet and bake in preheated oven for about 14-16 minutes.
• Mix glaze ingredients together and pour over the cooling biscuits.
• Place defrosted strawberries in a medium bowl with sugar and lemon juice, and let macerate for 10 minutes.
• Serve with soft whipped cream.