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, Vegetables Recipes, Recipes Vegetables American Strawberry Shortcake Strawberry Shortcake Recipe | PT40M Serves 4 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. Rest in the refrigerator for at least 30 minutes. Preheat oven to 400 degrees. In another bowl, combine the 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. Carefully invert on to a wire rack to cool slightly. Meanwhile, in the bowl of a stand mixer combine the heavy cream, powdered sugar, lemon zest, and vanilla. Whisk on high speed until soft peaks form. Use a small glass or biscuit cutter to cut 4 individual shortcakes, and split each biscuit in half horizontally. Arrange the shortcakes on dessert plates, schmear a thin layer of whipped cream and top with a tablespoon of the strawberry mixture, and top with biscuit top. Dollop with whipped cream and another tablespoon of the sweetened strawberries.

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