I love how delicious and flavorful all fruit is during the summer. I bake through this intense heat with practical quick desserts that capture the summertime. One of my favorite summer desserts is strawberry shortcake. I learned to make this dessert back in culinary school and it has been a part of my cooking arsenal for years. I love this southern spin on this dish by baking biscuits. This recipe can quickly become a new addition to any one's baking rotation.
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:
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons 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. Roll dough out onto floured surface, form it into a rectangle. 3 inches tall by 8 inches long. Slice down the middle then slice diagonally to create triangles. Yes, I used a wine bottle to roll the dough out. Place mixture on an un-greased cookie sheet and bake until golden, 18 to 20 minutes.
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.
