Growing Chefs! Ontario Strawberry Shortcake

Strawberry Shortcake

Every summer has a different song anthem with the latest chart-topping hit, but the summer desert anthem stays the same year after year. and that dessert we just cant get out of our heads soothes our summertime soul and is most definitely strawberry shortcake!
Serves 6
4 cups strawberries, stemmed and quartered5 tablespoons sugar2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon baking soda3/4 teaspoon salt1 1/2 cups heavy whipping cream

Whipping Cream

1 1/2 cups heavy whipping cream, chilled3 tablespoons sugar1 1/2 teaspoons vanilla extract1 teaspoon freshly grated lemon zest
Cutting BoardParing KnifeMeasuring CupsMeasuring SpoonsSpatulaWhiskMixing Bowls Of Various SizesTasting SpoonsDish Towel

Get Organized

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients. 

Get Prepped

Preheat the oven to 400oF.

Remove the green tops of the strawberries and then cut them each into quarters. Place all of the cut strawberries into a bowl, then mix with 3 tablespoons of sugar and refrigerate until juices develop. 

In a mixing bowl, sift together the flower, baking soda, baking powder and the remaining 2 tablespoons of sugar and the salt. Slowly pour in the heavy whipping cream while mixing until just combined. 

For the whipping cream, combine all ingredients into a medium mixing bowl an whisk until it has become stiff and holds its shape.

Get Cooking!

Place batter into an un-greased 8 inch square pan and smooth out the top to be level. Put into a 400oF oven and bake until golden brown, approximately 18 to 20 minuets. 

Remove from pan and place onto a cooling rack to let cool slightly. Cut into 6 pieces and then split each piece horizontally. 

Spoon some of the strawberries with their juice onto each shortcake bottom. top with a generous dollop of whipped cream and then the shortcake to top. Spoon some more strawberries over the top and serve.