This strawberry season, make what will quickly become a family favourite…homemade Strawberry Shortcake!

Shortcake 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

 

Homemade Whipped Cream Ingredients:

1 1/2 cups heavy cream
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest *don’t miss this step, it really adds to the flavour of the whipping cream.

 

Shortcake Directions:
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop (min 30 minutes)
Preheat the oven to 400°F
In a medium bowl, sift together the flour, baking powder, baking soda, the remaining 2 tablespoons sugar, and salt. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, approx. 20 minutes.
Remove shortcake from pan and place on cooling rack. Cut into 6 pieces and cut each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous amount of whipped cream and then top with other half of the shortcake. Spoon more strawberries over the top and serve.

 

Whipped Cream Directions:
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.