Springtime and Strawberries, Yum!
Published on April 23, 2015
Spring brings with it refreshing April showers, blooming flowers, warmer temperatures — and of course strawberries! As this delectable fruit becomes more and more available, you can get red, ripe strawberries at your local farm stand or farmers market. You can even go strawberry picking yourself at many local farms. This ensures the sweetest, ripest, juiciest strawberries for your next killer dessert. Plus, you get the satisfaction knowing you picked them yourself and that they were picked at the height of perfection. While strawberries are in season, take advantage and make a sinful strawberry shortcake with fresh whipped cream.
- Ingredients for strawberry topping:
- 1/2 pounds strawberries with stems off and cut in quarters
- 5 tbsp sugar
- Ingredients for shortcake:
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp sugar
- 3/4 tsp salt
- 1 1/2 cups heavy cream
- Ingredients for whipped cream:
- 1 1/2 cups heavy cream
- 3 tbsp sugar
- 1 1/2 tsp vanilla extract
- 1 tsp lemon zest
- Blend together the strawberries and three tbsp sugar, then put in the fridge for a half hour. Meanwhile, preheat oven to 400 degrees F. In a bowl, combine flour, baking powder, baking soda, two tbsp sugar, and salt, adding in the heavy cream. Place in an 8-inch square pan and bake 18 to 20 minutes. Cool on a rack and cut into six pieces. Place chilled strawberries on top, along with fresh whipped cream. Make the whipped cream by
- beating the heavy cream, sugar, vanilla, and lemon zest for about two minutes.
- Serve and enjoy your fresh strawberry shortcake with your feet up and coffee in hand!
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