Strawberry Shortcake
Servings: 6
Calories: 658kcal
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!
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Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 658kcal | Carbohydrates: 60g | Protein: 8g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 512mg | Potassium: 334mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1763IU | Vitamin C: 68mg | Calcium: 182mg | Iron: 3mg
From our Sage and Plow family to yours.