I like to serve shortcake that is more like a biscuit than a sponge cake.
3 cups unbleached flour
½ cup sugar
4½ tsp. baking powder
1 tsp. salt
1 tsp. fresh lemon zest
¾ cup butter, at room temperature
¾ cup milk
1 tsp. vanilla
4 cups sliced strawberries
2 cups heavy whipping cream
½ tsp. vanilla
¼ cup powdered sugar
In a bowl, combine all of the dry ingredients (flour, sugar, baking powder, salt, lemon zest). Using a pastry blender, combine the dry ingredients with the butter until it resembles coarse crumbs. Add the milk and vanilla. Mix just until ingredients are combined. Knead on a lightly floured surface for about one minute. Roll out to about ¾ inch thickness. Cut into 3-inch circles. Place on an ungreased baking sheet and bake at 400 degrees for 15-18 minutes. Biscuits will be lightly browned. Cool completely before serving.
To make whipped cream: Place beaters and metal bowl in the freezer for about 20 minutes to chill. Once they have been chilled, Pour heavy whipping cream into the chilled bowl and whip with a hand mixer until soft peaks start to form. Add vanilla and powdered sugar and continue to whip just until blended.
Serve shortcakes with sliced strawberries and whipped cream.
