• 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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We would like to make you aware of some minor packaging changes over the next few months. While we have seen a surge in demand for Rodelle Vanilla this year, the recent pandemic has caused many disruptions in the packaging supply chain. At times, you may notice a different color cap or a different type of bottle when you buy our vanilla. Inside the bottle is the same Rodelle Vanilla with the taste and quality that you have come to trust over the years.