Prep Time: 20 M | Cook Time: 20 M | Difficulty: Easy | Servings: 6 servings
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, recipe follows
Whipped Cream:
1 1/2 cups heavy cream, chilled
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
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.
Using a mixer, beat the heavy cream, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
Notes:
If using fresh picked and ripe strawberries, you do not need to add sugar. Slice and let them sit and get juicy for a bit. The original recipe calls for sugar in the whipping cream but I do not find this necessary. If you are used to a more sweet flavor, than add 1-3 tablespoons of sugar to the whipped cream.
Source: adapted from http://www.foodnetwork.com/
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