Lemon-Berry Shortcake

• 1-1/3 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg, room temperature
• 2/3 cup buttermilk
• 1/4 cup butter, melted
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup sliced fresh strawberries
• 1 cup fresh blackberries
• 1 cup sliced fresh strawberries
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 2 cups reduced-fat whipped topping

1. Preheat oven to 350u0b0. Grease and flour a 9-in. round baking pan.
2. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, buttermilk, melted butter, lemon zest, lemon juice and vanilla. Add to dry ingredients; stir just until moistened. Fold in 1 cup strawberries. Transfer to prepared pan.
3. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
4. For topping, toss berries with lemon juice and sugar. To serve, spread whipped topping over cake. Top with berries.

flour, sugar, baking powder, salt, egg, buttermilk, butter, lemon zest, lemon juice, vanilla, fresh strawberries, fresh blackberries, fresh strawberries, lemon juice, sugar, topping

Taken from www.tasteofhome.com/recipes/lemon-berry-shortcake/ (may not work)