Strawberry Shortcake
Just like Grandma used to make! Perfect springtime delight.
Prep Time: 20 min
Cook Time: 20 min
Ingredients:
| 1 1/2 pounds | strawberries, stemmed and quartered |
| 5 tablespoons | sugar |
| 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 |
| whipped cream | |
| 1 1/2 cups | heavy cream, chilled |
| 3 tablespoons | sugar |
| 1 1/2 teaspoons | vanilla extract |
| 1 teaspoon | freshly grated lemon zest |
Directions:
Directions
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.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
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.
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.
Source: foodnetwork.com
