WHAT YOU NEED
sugar flour shortening milk egg baking powder lemon salt strawberries cream butter powdered sugar
Remove 6-8 nice looking berries and set aside for garnish. Wash and hull the remaining berries. Cut into fourths and sprinkle with 1/3 cup sugar to macerate, mash slightly.
1
Beat the heavy cream and powdered sugar until medium-soft peaks form. It should be firm but not stiff. Set aside.
2
In a medium bowl, measure 1/4 cup sugar, flour, shortening, milk, egg, baking powder, lemon zest, and salt.
3
With mixer at medium speed, beat mixture until well combined and a soft dough forms. Spread the dough evenly into the prepared cake pan. Bake 15 minutes or until golden on top.
4
Remove cake from the oven and invert onto a plate. Using a bread knife, carefully split hot shortcake horizontally. You can also use plain (no flavorings) dental floss!
5
Place other cake half on top, spoon remaining macerated strawberry mixture over top. Spread remaining whipped cream over macerated strawberries. Garnish with reserved strawberries.
9
Being that strawberries are the star of the show, be sure to find gorgeous, plump, ripe berries! For a pretty presentation, do not hull the garnish berries. The leaves add a nice pop of green. Leave some berries whole and cut others in half. Pile randomly on top.
TIPS