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
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Mix strawberries with 1 tablespoons sugar, lemon or orange juice and refrigerate while juices develop, at least 30 minutes.
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Preheat the oven to 400º F.
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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.
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Remove shortcake from pan and let it completely cool on a rack. Cut into 6 rectangle pieces and split each piece in half horizontally.
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Spoon strawberries with their juice onto each shortcake bottom. Top with whipped cream and more strawberries then the shortcake top.
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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.
