• 0f9a0492f4fa8cb86fbdf6fe430e7914

Strawberry Shortcake

A classic dessert. I say the messier the tastier so be generous with that cream!

Prep
Cook
Serves 6people
Ingredients
1 1/2
lb strawberries, stemmed and quartered
5
tbsp sugar
2
cups all-purpose flour
2
tsp baking powder
1/4
tsp baking soda
2
tbsp sugar
3/4
tsp salt
1 1/2
cups heavy cream
Whipped Cream
1 1/2
cups heavy cream, chilled
3
tbsp sugar
1 1/2
tsp vanilla extract
1
tsp freshly grated lemon zest
Directions
1.
Mix strawberries with 3 tbsp sugar and refrigerate while juices develop, at least 30 minutes.
2.
Preheat the oven to 400 degrees F.
3.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined.
4.
Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
5.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
6.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
7.
For the whipped cream: using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

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