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TODAY IS NATIONAL STRAWBERRY DAY. TRY THIS STRAWBERRY SHORTCAKE RECIPE AT HOME.

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Ingredients

 

  • 1 1/2 pounds strawberries, stemmed and quartered
  • 5 tablespoons sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • Whipped Cream, recipe follows
Whipped Cream:
  • 1 1/2 cups heavy cream, chilled
  • 3 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon freshly 
  • Directions.

    Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

    Preheat the oven to 400 degrees F.

    Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

    Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

    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.

    Whipped Cream:

    Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

    #FACTS  Native Americans ate strawberries long before European settlers arrived. As spring’s first fruit, they were a treat, eaten freshly picked or baked into cornbread.

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