More Great Recipes: Cobbler | Dairy | Fruit

Strawberry Shortcake


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Member since 2016

Serves six | Prep Time fifty | Cook Time 20

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
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.


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.



Read more at: http://www.foodnetwork.com/recipes/strawberry-shortcake-recipe3.html?oc=linkback


Pairs Well With


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