• 1 1/2 kg 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 cream
• Whipped Cream
• Whipped Cream:
• 1 1/2 cups cream, chilled
• 3 tablespoons sugar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon freshly grated lemon zest
• Using a mixer, beat the cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minute.

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.

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

by Pak101.com (few years ago!) / 728 views