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Strawberry-shortcake-recipe39

Strawberry Shortcake is a great recipe for the Spring and Summer time. Use fresh berries and homemade whipped cream for the best results!

IngraydiantsEdit

1 1/2 pounds strawberries, stemmed and quartered


5 tablespoons sugar


2 cups all-purpose flour


2 teaspoons baking powder


1/4 teaspoon baking soda


2 tablespoons sugar


3/4 teaspoon salt


1 1/2 cups heavy cream


Whipped Cream

DierectionsEdit

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.


Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half 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 top. Spoon more strawberries over the top and serve.

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