Strawberry Shortcake
Over a year ago
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Ingredients
- STRAWBERRIES INGREDIENTS:
- ¾ lbs strawberries
- 1/5 tbsp sugar
- CAKE INGREDIENTS:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1 tbsp sugar
- 1/3 tsp salt
- ¾ cup heavy cream
- WHIPPED CREAM INGREDIENTS:
- ¾ cup heavy cream
- 1/5 tbsp sugar
- ¾ tsp vanilla extract
- ½ tsp freshly grated lemon zest
Accompaniment
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Description
A typical food for American Indepedence Day
Method
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1
1. Mix strawberries with 1.5 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 un-greased 4-inch square pan and bake until golden, 18 to 20 minutes.
2. 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 3 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.
3. 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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