Strawberry Shortcake

• 1 1/2 pounds strawberries, stemmed and quartered
• 5 tablespoons sugar
• 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
• Whipped Cream, recipe follows
• 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.
4. Add heavy cream and mix until just combined.
5. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
6. Remove shortcake from pan and place on a rack to cool slightly.
7. Cut into 6 pieces and split each piece in half horizontally.
8. Spoon some of the strawberries with their juice onto each shortcake bottom.
9. Top with a generous dollop of whipped cream and then the shortcake top.
10. Spoon more strawberries over the top and serve.
11. Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

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

Taken from www.foodnetwork.com/recipes/strawberry-shortcake-recipe3.html (may not work)