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Strawberry Shortcakes

Light and delicate heart shaped strawberry shortcakes filled with sugared strawberries and a citrus lemon zest whipped cream
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 9 Servings

Ingredients
  

Shortcake

  • ⅔ cup +¼ cup (190g) granulated sugar
  • ¼ cup (50g) shortening
  • 1 egg
  • 1½ tsp vanilla extract
  • 1½ cup all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup buttermilk
  • 1½ cup strawberries quartered

Whipped Cream

  • 1 cup (250ml) heavy cream
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp grated lemon zest

Instructions
 

Shortcake

  • Preheat oven to 400°F. Grease a 9X9 baking pan; set aside.
  • Combine strawberries and ¼ cup sugar in a medium bowl; stir and set aside.
  • In a large mixing bowl with a hand mixer or in a stand mixer fitted with a paddle attachment cream together ⅔ cup sugar and shortening until fluffy, add in egg & vanilla and beat well.
  • Whisking flour, baking powder, & salt in a medium bowl. Alternate dry ingredients and buttermilk into the creamed mixture.
  • Spread mixture into prepared pan and bake for 19-21 minutes or until the center is done. Let cool completely. Cut out 9 pieces of shortcake with a circle or heart-shaped cookie cutter, slice each cutout in half.

Whipped Cream

  • In a large mixing bowl with a hand mixer or in a stand mixer fitted with a whisk attachment, beat heavy cream on high until stiff peaks are about to form.
  • Add sugar slowly and then vanilla until stiff peaks form, then whip in lemon zest.
  • Layer the bottom piece of cake, then a layer or strawberries and whipped cream and top with the top piece of cake. Top with additional strawberries and whipped cream if desired. Enjoy!