Strawberry SHORTCAKE

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Strawberry SHORTCAKE

Strawberry Shortcake is a quintessential summertime dessert and it’s popular in North America and in Europe

Strawberry SHORTCAKE

“Vegetables are a must on a diet. I suggest SHORTCAKE, zucchini bread, and pumpkin pie.”

– Anonymous

INGREDIENTS

Shortcakes: – 2 cups all-purpose flour – ¼ cup sugar – 1 tbsp baking powder – 1 tsp finely grated lemon zest – ½ tsp baking soda – ¼ tsp salt – ¼ cup cool unsalted butter, cut into pieces – ⅔ cup buttermilk – 1 egg, whisked with 2 Tbsp water, for brushing

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INSTRUCTIONS

Filling: – 1 cup whipping cream – 2 tbsp sugar – ½ tsp vanilla extract – 2 cups sliced fresh strawberries – icing sugar, for dusting

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INSTRUCTIONS

1

Preheat the oven to 375°F and line a baking sheet with parchment paper.

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Combine flour, sugar, baking powder, lemon zest, baking soda, and salt.

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Stir in the butter until the mixture has a coarse crumbly texture (but it won't look much different).

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Stir in the buttermilk until the dough comes together.

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Turn the dough out onto a lightly floured work surface.

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Fold the dough over, scraping up any loose pieces as you fold.

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Continue to fold the dough until it comes together (this will create a flaky shortcake).

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Shape the dough into a rectangle about 10 x 6 inches and 1⁄2 inch thick.

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Cut the dough into 8 rectangles and place them 2 inches apart on the prepared baking sheet.

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Brush the tops of the shortcakes with the eggnog and bake for 18 to 20 minutes, until the tops are evenly browned.

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Let shortcakes cool to room temperature.

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Whip the cream until it reaches a soft peak, then stir in the sugar and vanilla.

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To assemble, divide one shortcake in half horizontally.

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Place the bottom half on a plate and top with a little whipped cream.

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Place the strawberries on top, then gently place the top of the shortcake on top of the fruit.

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Sprinkle the shortcake with powdered sugar and serve immediately.

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Shortcakes are best served the day they are baked, but the batter can be frozen and thawed in the refrigerator before baking.

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