Easy And Tasty Strawberry Shortcake

• for the strawberries
• 1 1/2 lbs strawberries, stemmed and quartered
• 3 tablespoons sugar
• for the cake
• 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
• for the whipped cream
• 1 1/2 cups heavy cream, chilled
• 3 tablespoons sugar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon freshly grated lemon zest

1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
2. Preheat the oven to 400 degrees F.
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. Place a metal bowl and beaters in the freezer during shortcake cooking time.
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. Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.
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.

strawberries, strawberries, sugar, cake, flour, baking powder, baking soda, sugar, salt, heavy cream, cream, heavy cream, sugar, vanilla, freshly grated lemon zest

Taken from www.food.com/recipe/easy-and-tasty-strawberry-shortcake-305529 (may not work)