Savory Strawberry Shortcake

Ingredients

For the Shortcake
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 3 Tbsp sugar
• 1 cup heavy whipping cream
• 1/2 cup whole milk

For the sauce
• 4 cups sliced strawberries
• 1/4 cup sugar

For the whipped cream
• 1 cup heavy whipping cream
• 2 Tbsp sugar
• 1 tsp vanilla
• 4 cups

Instructions

To make the strawberry topping, mix the strawberries with 1/4 cup sugar and let sit at room temperature for at least 30 minutes. This will bring out the juices from the strawberries.

Preheat oven to 400.

Place a small metal bowl and beaters in the freezer to be used later for the whipped cream.

Combing the flour, baking power, baking soda, salt, 3/4 tsp sugar, in a medium bowl. Add the milk and 1 cup heavy whipping cream and mix until just combined.

Lightly grease or spray the bottom and sides of a 8 inch square or round pan and spread the mixture evenly into the pan. (Or drop individual sized cakes onto an ungreased cookie sheet). Bake 18-20 minutes. After removing from the oven, let the short cake cool a bit before cutting and serving.

To make the whipped cream, put 1 cup heavy whipping cream in the chilled metal bowl along with 2 Tbsp sugar and vanilla. Beat with the chilled metal beaters for about 2 minutes until peaks start to form.

Cut the shortcake into 6-8 pieces and then slice each piece through the middle. Spoon some of the strawberries and juice over the bottom slice. Place the top slice over the strawberries and spoon more strawberries and juice over it. Top with a dollop of the whipped cream and enjoy!

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