SHORTCAKE - STRAWBERRY

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Strawberries need refrigeration for 2 hours.

Needs a 6 well shortcake pan.

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  • 6

Ingredients

  • 3-4 C. sliced strawberries
  • Juice and grated zest of 1 lemon
  • 2 T. plus 3/4 C. sugar
  • 1 1/2 C. sifted all-purpose flour
  • 2 tsp. baking powder
  • 1/8 tsp. salt
  • 1 stick unsalted butter
  • 2 eggs, lightly beaten
  • 1/2 tsp. vanilla extract
  • 2/3 C. milk
  • Whipped cream for serving

Preparation

Step 1

1. In a large glass mixing bowl, stir together strawberries, lemon juice and 2 T. sugar. Refrigerate at least 2 hours.

2. Preheat oven to 350°F. Have cake ingredients at room temperature. Grease and flour a 6-well short cake pan.

3. Sift together flour, baking powder and salt.

4. Using electric mixer fitted with flat beater, beat butter on medium speed until creamy, about 30 seconds. Gradually add 3/4 C. sugar; beat, occasionally scraping sides of bowl, until light and fluffy, 3-5 minutes. Add eggs a little at a time, while beating, until blended, 2-3 minutes more. Stir in vanilla and zest. Reduce speed to low; fold in flour in three additions, alternating with milk and beginning and ending with flour, until blended and lump-free.

5. Divide among wells of prepared pan; bake until a toothpick inserted into a cake comes out clean, 18-20 minutes.

6. Cool cakes in pan 10 min. Turn out onto wire, rack to cool completely, bottom side up, 1 hour. Top shortcakes with strawberries and whipped cream.

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