Strawberry Shortcake Written By: Shantel Whitford Prep Time: 20 minutes Cook Time: 20 minutes Print Recipe Ingredients 1 1/2 pounds strawberries, stemmed and quartered 5 TBSPs sugar 2 cups all-purpose flour 1/4 tsp baking soda 2 TBSPs sugar 3/4 tsp salt 1 1/2 cups heavy cream Whip Cream Ingredients: 1 1/2 cups heavy cream, chilled 3 TBSPs sugar 1 1/2 tsps vanilla extract 1 tsp freshly grated lemon zest Instructions This recipe serves six.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. This is a favorite summer dessert! It looks great if you slice the cake and build it like a layer cake with the whip cream and strawberries! This will be sure to impress your family, and I guarantee your kids will eat their vegetables so they can eat this as dessert!
