Easy and Tasty Strawberry Shortcake

• for the strawberries
• strawberries, stemmed and quartered↗1 1⁄2 lbs
• sugar↗3 tablespoons
• for the cake
• all-purpose flour↗2 cups
• baking powder↗2 teaspoons
• baking soda↗1⁄4 teaspoon
• sugar↗2 tablespoons
• salt↗3⁄4 teaspoon
• heavy cream↗1 1⁄2 cups
• for the whipped cream
• heavy cream, chilled↗1 1⁄2 cups
• sugar↗3 tablespoons
• vanilla extract↗1 1⁄2 teaspoons
• freshly grated lemon zest↗1 teaspoon

Step-by-step instructions

1. 1

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

2. 2

   Preheat the oven to 400 degrees F.

3. 3

   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.

4. 4

   Place a metal bowl and beaters in the freezer during shortcake cooking time.

5. 5

   Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

6. 6

   Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.

7. 7

   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.