• July 7, 2014

Classic Strawberry Shortcake!

Created by Deborah Grebel!

SShortcake“Every spring/summer, I bake these shortcakes for almost all of my family cookouts. It’s an all-time classic and everyone loves it!”

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 cups heavy cream
Whipped Cream, recipe follows

Whipped Cream:

1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons Rodelle Vanilla Extract
1 teaspoon freshly grated lemon zest

Directions
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.

Whipped Cream:
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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