Strawberry Lemon Shortcake

Ingredients:

For the Shortcakes:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• ½ cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 lemon

For the Strawberries:

• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Prepare the Strawberries:

   • In a bowl, toss the sliced strawberries with sugar and lemon juice. Let sit for at least 20-30 minutes to release their juices.

2. Make the Shortcakes:

   • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
   • In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
   • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • In a separate bowl, whisk together heavy cream, egg, and vanilla. Pour into the flour mixture and stir until just combined.
   • Turn the dough onto a lightly floured surface and gently pat it into a ¾-inch thick circle. Cut into rounds using a biscuit cutter or a glass.
   • Place shortcakes on the baking sheet and bake for 15-18 minutes or until golden brown. Let cool slightly.

3. Make the Whipped Cream:

   • Using a hand mixer or stand mixer, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

4. Assemble the Shortcakes:

   • Slice each shortcake in half. Spoon macerated strawberries over the bottom half, add a dollop of whipped cream, then top with the other half.
   • Garnish with extra strawberries and a dusting of powdered sugar if desired.

5. Serve & Enjoy!

This light and tangy dessert is the perfect way to celebrate spring! Would you like any variations, like adding blueberries or a different flavor