Strawberry Shortcake

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 2 cups flour all-purpose
• 1.5 cups heavy cream 
• 1.5 cups heavy cream chilled
• 1 teaspoon lemon zest freshly grated
• 0.8 teaspoon salt 
• 1.5 pounds strawberries stemmed quartered
• 2 tablespoons sugar 
• 3 tablespoons sugar 
• 5 tablespoons sugar 
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• blender

Directions

1. Watch how to make this recipe.
2. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
3. Preheat the oven to 400 degrees F.
4. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl.
5. Add heavy cream and mix until just combined.
6. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
7. Remove shortcake from pan and place on a rack to cool slightly.
8. Cut into 6 pieces and split each piece in half horizontally.
9. 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.
10. Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.