Description
Imagine a leisurely Sunday afternoon, with sunlight streaming through the kitchen window, and the delightful scent of freshly made strawberry shortcake filling the air. Envision a delectable biscuit base, perfectly golden and buttery, still warm from the oven, cradling a generous amount of light and fluffy whipped cream.
Ingredients
2 c. all-purpose flour
3 T. granulated sugar
1 T. baking powder
1/4 t. salt
1 t. lemon zest
1-1/2 c. heavy whipping cream
6 c. strawberries, sliced
1 lemon, juiced
2 T. sugar
whipped cream, for filling the shortcakes, store-bought or homemade
Instructions
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Preheat oven to 425°F.
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Line a large, rimmed baking sheet with parchment paper.
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In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
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Pour in whipping cream and stir with a spoon until a thick dough forms.
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Using a large spoon or cookie scoop, scoop the shortcakes onto prepared baking sheet. You should get 8 medium-sized shortcakes.
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Bake 15-17 minutes or until the shortcakes are golden brown on top.
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While the shortcakes are baking, combine strawberries, sugar, and lemon juice in a medium bowl and let macerate.
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Once shortcakes are baked, let them cool completely before slicing.
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When ready to serve, slice each shortcake in half and fill with whipped cream and macerated strawberries. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes