Easy and Tasty Strawberry Shortcake |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I made this tonight and it hardly took any time at all. The entire family ate it up. Ingredients:
1 1/2 lbs strawberries, stemmed and quartered |
3 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 |
1 1/2 cups heavy cream, chilled |
3 tablespoons sugar |
1 1/2 teaspoons vanilla extract |
1 teaspoon freshly grated lemon zest |
Directions:
1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
2. Preheat the oven to 400 degrees F.
3. 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.
4. Place a metal bowl and beaters in the freezer during shortcake cooking time.
5. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
6. Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.
7. 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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