Classic Strawberry Shortcake

My favourite summer treat are strawberries, and my favourite way to eat them (other than fresh, preferably while picking) is in a shortcake, loaded with fresh whip cream (or store bought if I’m in a hurry to dig in!)

Makes 4-6 servings

INGREDIENTS

1 1/2 lb fresh strawberries, stemmed and quartered

5 TBSP sugar

2 cups all purpose flour

2 tsp baking powder

1/4 tsp baking soda

2 TBSP sugar

3/4 tsp salt

1 1/2 cups heavy cream

FOR WHIPPED CREAM

1 1/2 cups heavy cream, chilled

3 TBSP sugar

1 1/2 tsp vanilla extract

1 tsp freshly grated lemon zest

Instructions

1. If using fresh 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, chill until needed.

2. Mix strawberries with 3 TBSP sugar, chill while juice develops, 30 minutes

3. Preheat oven to 400 degrees F.

4. In a medium bowl, sift together flour, baking powder, baking soda, remaining 2 TBSP sugar and salt. Add heavy cream and mix until combined. Pour mixture into an ungreased 8” square pan and bake until golden, 18 – 20 minutes.

5. Remove shortcake from pan, cool slightly on a rack, cut into 6 pieces and split each piece horizontally (in half)

6. Spoon some of the strawberries with their juice on the bottom of each shortcake bottom, top with a generous dollop of whipped cream and add the shortcake top, spoon more berries over the top and serve.