Nothing brings the flavors of summer like a sweet stack of strawberry shortcake! Instead of the bland, dry cake cups in the grocery store, try my easy shortcake recipe. It creates moist, tasty shortcakes to top with fresh strawberries and plenty of homemade whipped cream. Dessert is served! Smart Recipes, American Recipes, Dairy,Vegetables Recipes, Recipes Dairy,Vegetables American Strawberry Shortcake Strawberry Shortcake Recipe | PT40M Serves 6 Ingredients: 1.5 Pounds Strawberries 1 Teaspoon Fresh Lemon Zest 0.25 Cup Sugar 2 Cups All-Purpose Flour 2 Teaspoons Baking Powder 0.25 Teaspoon Baking Soda 0.75 Teaspoon Salt 1.5 Cups Heavy Cream 1.5 Cups Heavy Cream 3 Tablespoon Powdered Sugar 5.5 Teaspoon Vanilla 1 Small Bunch Fresh Mint Leaves In a medium bowl, add strawberries and 3 tablespoons of sugar and toss to coat well. Refrigerate for at least 30 minutes. Preheat oven to 400 degrees. In another bowl, add flour, baking soda, baking powder, remaining sugar and salt. Add 11/2 cup heavy cream and mix until just combined. Pour batter into an ungreased 8-inch square baking pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 18-20 minutes. Meanwhile, in a stand mixer on high speed, whisk heavy cream, powdered sugar, lemon zest and vanilla until soft peaks form. Remove pan from the oven and carefully invert cake onto wire rack to cool. Use a small glass or biscuit cutter to cut 6 individual shortcakes. Split each shortcake in half horizontally and arrange a half on 6 dessert plates. Top each with strawberries and juice and another shortcake. Add a dollop of whipped cream, more strawberries and a sprig of fresh mint.

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