Strawberry Shortcakes!

I BBQ’ed for my family a few weeks ago.  The lure of food is the only way to get them to come visit me. Haha. Besides some korean short ribs, my sister requested a avocado, corn and tomato salad and a dessert of strawberry shortcake.  I must share the salad in another post, it’s pretty delicious and perfect for the summer because it’s served cold.  Even though it’s not baking, people ask me about it all the time so I might as well share!

Now onto strawberry shortcakes.  Shortcakes are typically biscuits but a lot of places make it with a spongecake, which is lighter and fluffier.  I found a recipe on Food network that was a biscuit.  It’s actually really easy and turned out super delicious! Since strawberries are in season, they’re already pretty sweet, so I skipped soaking the in sugar.  With the homemade whipped cream (yum!) that also added to the sweetness of the berries!

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 cups heavy cream
Whipped Cream, recipe follows

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. {I skipped this step because the strawberries were already pretty sweet!}

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.  {I used a round cookie cutter to cut my biscuits}

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.

Whipped Cream:
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

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Yum! this has to be one of my favorites especially for the summer!! Enjoy!


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