Easy and Tasty Strawberry Shortcake

Ingredients

for the strawberries

• 1 1/2 lbs strawberries, stemmed and quartered
• 3 tablespoons sugar

for the cake

• 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

for the 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. 1

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

2. 2

   Preheat the oven to 400 degrees F.

3. 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. 4

   Place a metal bowl and beaters in the freezer during shortcake cooking time.

5. 5

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

6. 6

   Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.

7. 7

   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.