Fairway had beautiful strawberries which sparked trying this recipe this weekend.
- 1 pound strawberries stemmed and quartered
- 1 tbs sugar
- 1 tbs Orange Juice or 1 tsp of lemon juice
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbs sugar
- A pinch of salt
- 1 1/2 cups heavy cream
- 1 cups heavy cream chilled
- 2 tbs sugar or less (for desired sweetness)
- 1 1/2 tsp vanilla extract
Mix strawberries with 1 tablespoons sugar, lemon or orange juice and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400º F.
Sift the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a bowl. Add heavy cream and mix with spoon or with hands until combined.
Dough will be very sticky. Be careful not to over mix.
Place the mixture in an 8-inch square pan and spread evenly. (You do not have to grease the pan if pan is nonstick coated) and bake until golden about 18 to 20 minutes.
Remove shortcake from pan and let it completely cool on a rack. Cut into 6 rectangle pieces and split each piece in half horizontally.
Spoon strawberries with their juice onto each shortcake bottom. Top with whipped cream and more strawberries then the shortcake top.
While the shortcake is baking. Use a mixer, beat the heavy cream, sugar, and vanilla until soft peaks form, about 1.30 to 2 minutes.