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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 Method

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

Method
 

Shortcake
  1. Preheat oven to 400°F. Grease a 9X9 baking pan; set aside.
  2. Combine strawberries and ¼ cup sugar in a medium bowl; stir and set aside.
  3. 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.
  4. Whisking flour, baking powder, & salt in a medium bowl. Alternate dry ingredients and buttermilk into the creamed mixture.
  5. 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
  1. 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.
  2. Add sugar slowly and then vanilla until stiff peaks form, then whip in lemon zest.
  3. 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!