Summertime Strawberry Shortcake
Yield: 6 Servings
INGREDIENTS
Strawberries & Shortcake
1 ½ lbs strawberries, stemmed and quartered
5 tablespoons granulated sugar
2 cups all purpose flour
2 teaspoons baking powder
2 tablespoons sugar
¼ teaspoon baking soda
¾ teaspoon salt
1 ½ cups heavy cream
Whipped Cream
1 ½ cup heavy cream – chilled
3 tablespoons confectioner’s sugar
1 ½ teaspoon pure vanilla extract
1 teaspoon freshly grated lemon zest
PREPARATION
Strawberries & Shortcake
Mix strawberries with 3 tablespoons sugar and refrigerate for at least 30 minutes for the juices to marry. Preheat oven to 400 degrees F. Sift together flour, baking powder, baking soda, remaining 2 tablespoons of sugar and salt in a medium bowl. Add the heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden brown, about 20 minutes. Remove the shortcake from the pan and place on a rack to cool slightly.
Whipped Cream
In a mixing bowl, add heavy cream and whip until the cream begins to form soft peaks. Add the sugar, vanilla and lemon zest. Continue whipping for 30 seconds.
Assembly
Cut the shortcake into 6 pieces and split each piece in half horizontally. Spoon some of the strawberries and their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then replace the shortcake top.