Strawberry Shortcake

For the strawberries:

  • 1 1⁄2 lbs. strawberries, stemmed and quartered
  • 3 tablespoons sugar

For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon baking soda
  • 2 tablespoons sugar
  • 3⁄4 teaspoon salt
  • 1 1⁄2 cups heavy cream

For the whipped cream:

  • 1 1⁄2 cups heavy cream, chilled
  • 3 tablespoons sugar
  • 1 1⁄2 teaspoons vanilla extract
  • 1 teaspoon freshly grated lemon zest

 

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. 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. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes. Place a metal bowl and beaters in the freezer during shortcake cooking time. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes. 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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