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Strawberry Shortcake

Campers learned how to make the perfect summer dessert on Day 4.

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
Directions
1.
Mix strawberries with 3 tablespoons 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.
4.
Add heavy cream and mix until just combined.
5.
Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
6.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
7.
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.

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