Strawberry Shortcake

This was served after the eggplant parmigiana. SO GOOD!

I forgot to get the recipe when I left, so you'll have to wait til I go back down to see her.

Jen's all better now! The metal is out of her wrist and she came through surgery just fine.




Strawberry Shortcake

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 vanilla extract
1 teaspoon freshly grated lemon zest

Directions


1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

2. Preheat the oven to 400 degrees F.

3. 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.

4. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

5. 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

-- I highly recommend using a mixer!! I did this by hand and I can't tell you how tiring it was!