Strawberry Shortcake



Flip it!
Ingredients Shortcake 1/4 cup granulated sugar 1 3/4 cups all-purpose flour 1/2 cup shortening 1/3 cup milk 1 large egg 1 tablespoon baking powder 1 teaspoon lemon zest 3/4 teaspoon salt Toppings/Filling 2 pounds strawberries divided 1/3 cup granulated sugar 4 tablespoons butter or margarine softened 2 cups heavy whipping cream 1 tablespoon powdered sugar Things You'll Need Mixing bowls Hand mixer Bread knife Measuring cups and spoons Instructions Preheat oven to 450° F. Butter or spray a 9-inch round cake pan. Prepping 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. Beat the heavy cream and powdered sugar until medium-soft peaks form. It should be firm but not stiff. Set aside. To Make the Shortcake In a medium bowl, measure 1/4 cup sugar, flour, shortening, milk, egg, baking powder, lemon zest, and salt. 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. 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! Spread both halves of the cake evenly with softened butter. Topping and Filling the Shortcake Spoon half of macerated strawberry mixture onto the bottom half of the cake. Spread half of the whipped cream on top of the berry layer. Place other cake half on top and spoon remaining macerated strawberry mixture over the top. Spread the remaining whipped cream over the macerated strawberries. To decorate, garnish with the reserved strawberries.

Ingredients

Shortcake

1/4 cup granulated sugar
1 3/4 cups all-purpose flour
1/2 cup shortening
1/3 cup milk
1 large egg
1 tablespoon baking powder
1 teaspoon lemon zest
3/4 teaspoon salt

Toppings/Filling

2 pounds strawberries divided
1/3 cup granulated sugar
4 tablespoons butter or margarine softened
2 cups heavy whipping cream
1 tablespoon powdered sugar

Things You’ll Need

Mixing bowls
Hand mixer
Bread knife
Measuring cups and spoons

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Instructions

Preheat oven to 450° F. Butter or spray a 9-inch round cake pan.

Prepping

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.
Beat the heavy cream and powdered sugar until medium-soft peaks form. It should be firm but not stiff. Set aside.

To Make the Shortcake

In a medium bowl, measure 1/4 cup sugar, flour, shortening, milk, egg, baking powder, lemon zest, and salt.
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.
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!
Spread both halves of the cake evenly with softened butter.

Topping and Filling the Shortcake

Spoon half of macerated strawberry mixture onto the bottom half of the cake. Spread half of the whipped cream on top of the berry layer.
Place other cake half on top and spoon remaining macerated strawberry mixture over the top.
Spread the remaining whipped cream over the macerated strawberries.
To decorate, garnish with the reserved strawberries.

Adapted from amandascookin.com




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