Strawberry Shortcake
Strawberry Shortcake
We LOVE this recipe because it's so easy, presents so well, and is absolutely decadent! Loaded with fresh strawberries and heavy whipping cream, the shortcake is a few simple ingredients that mix together in minutes! Simply cut the cake into squares, split, fill with strawberries and cream and voilà! Perfect Summertime Dessert!
- 1 1/2 pounds strawberries (stemmed and quartered)
- 5 Tbsp sugar (we use coconut sugar)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups heavy whipping cream
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 3 Tbsp sugar
- 1 1/2 tsp vanilla
- 1 tsp freshly grated lemon zest
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop-at least 30 minutes.
Preheat the oven to 400º 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 18-20 min.
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 gnerous 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.
