Summertime is just around the corner and this strawberry shortcake is perfect to take along to a BBQ or to just make for fun at home because it’s fairly simple and it tastes so  much better than that yucky store bought angel food cake. So dry! Bleh. I fell in love with this recipe because the shortcake part was super simple and didn’t require me to cut out biscuits or melt butter. I’m lazy huh? I also was intrigued by the lemon zest in the whipped cream. Yes, please. Not only is it a beautiful dessert, but it is light and fresh and just what you crave on those hot summer days. The shortcake itself is similar to a scone and it’s so yummy because it’s not overly sweet. It’s not dry and doesn’t crumble easily.  Make it for your family this week and watch them ohhh and ahhh at how pretty it is. I’ve had a good variety of of strawberry shortcakes in my life and this one is the winner.

This recipes easily serves 12 people but can easily feed more people with smaller portions, and with how tall these babies get, it’s probably a good idea.

You also could easily simplify this recipe a little by using store-bought whipped cream and adding in the vanilla and lemon zest.

Full Recipe Below

For the shortcake, I just threw it all in my mixer and mixed until just incorporated. 

Spray a little non-stick spray on your finger tips and spread evenly into 13×9 and bake!

Irresistible!  My family prefers this over regular frosted cake. Yes, that good! 

Strawberry Shortcake

3 pounds strawberries, stemmed and quartered
10 tablespoons sugar, divided
4cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons sugar
1 1/2 teaspoon salt
3 cups heavy cream
Whipped Cream:
3 cups heavy cream, chilled
6 tablespoons sugar
3 teaspoons vanilla extract
2 teaspoon freshly grated lemon zest

1. Mix strawberries with 6 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
2. Preheat the oven to 400 degrees F. Mix together the flour, baking powder, baking soda, remaining 4 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an greased 9×13 inch pan and bake until golden, 18 to 20 minutes.
3. Remove shortcake from pan and place on a rack to cool slightly. Cut into 12 pieces and split each piece in half horizontally.
4. 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.

Whipped Cream:
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Recipe taken from Food Network.com