Lemony Shortcake With Strawberry Sauce And Whipped Cream…And Maybe A Little Ice Cream Too
- 2 cups Cake Flour
- 1-1/2 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoons Salt
- 1-1/2 whole Lemon, Rind
- 3 whole Eggs
- 3/4 cups Whole Milk
- 1/4 cups Canola Oil
- 1/4 cubes Unsalted Butter, Melted And Cooled
- 1 whole Lemon, Juiced
- FOR SAUCE
- 2 cups Fresh Strawberries, Sliced
- 1/2 cups Sugar
- 2 Tablespoons Cornstarch
- 1/2 whole Lemon, Juiced
- 2 cups Heavy Whipping Cream
- 1/2 cups Sugar
- For Shortcake:
- Sift together flour, 1 1/2 cups sugar, baking powder, salt and stir in lemon rind.
- Using a whisk or whisk attachment on your mixer, lightly beat eggs and then whisk in milk, oil, butter and lemon juice from 1 lemon.
- Mix in dry ingredients, 1/2 cup at a time, until completely incorporated.
- Pour batter onto parchment-lined 15"x10" sheet pan and bake for 30 minutes at 350u0b0.
- Remove from oven. Allow to cool and cut in half.
- For Strawberry Lemon Sauce:
- Cook strawberries, 1/2 cup sugar, cornstarch and juice of 1/2 lemon until bubbly in a saucepan over medium heat.
- For a smooth sauce, use an immersion blender to blend until smooth. For a chunkier sauce, ignore that step.
- Continue simmering for five minutes. Allow to cool slightly before transferring to a heat-safe container.
- Completely cool in fridge. Store in fridge until ready to serve.
- For Whipped Cream:
- Beat whipping cream and 1/2 cup sugar until stiff peaks form or desired whipped cream consistency is reached. Lick beaters, fingers, bowl. Store in fridge.
- To assemble cake:
- Layer cake>strawberry sauce>cake>strawberry sauce. Cut into squares and serve with whipped cream. Add a scoop of ice cream if you so dare. Eat. Eat some more.
flour, sugar, baking powder, salt, lemon, eggs, milk, canola oil, butter, lemon, for, fresh strawberries, sugar, cornstarch, lemon, cream, sugar
Taken from tastykitchen.com/recipes/desserts/lemony-shortcake-with-strawberry-sauce-and-whipped-creame280a6and-maybe-a-little-ice-cream-too/ (may not work)