Delicious, delicious, delicious. Outstanding shortcake! This dessert is so easy to put together and so easy to devour, too! It hardly takes any time at all. Everybody ate it up.
The biscuit is perfectly crispy on the outside and tender on the inside, with an amazing butter flavor.
It sops up the strawberry juice perfectly, while still holding its shape and never gets mushy. I love strawberry shortcake and this one is a winner in my book. My friends were in heaven.
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Easy & Tasty Strawberry Shortcake
Ingredients
For the strawberries
1 1⁄2 lbs strawberries, stemmed and quartered
3 tablespoons sugar
For the cake
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
For the whipped cream
1 1⁄2 cups heavy cream, chilled
3 tablespoons sugar
1 1⁄2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
Directions
Mix the strawberries with 3 tablespoons of sugar and refrigerate while the 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 the heavy cream and mix until just combined. Place the mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Place a metal bowl and beaters in the freezer during the shortcake cooking time.
Remove the shortcake from the pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Mix all the whipped cream ingredients in the metal bowl and whip with the metal beaters about 1 1/2 to 2 minutes.
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.
Enjoy!
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Recipe based on one by invictus
Photo by gailanng