Recipe
This is shortcake, not cake. It's more like a biscuit. I make a red, white, and blue treat every 4th of July, and this was one of the best years. :) Tbh, Jello and ice cream and tiny cake was the best year.
- Servings: 6
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 cup heavy cream
- 1 1/2 cup heavy cream, chilled
- 3 tablespoon sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon freshly grated lemon zest
Steps
- 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.