Strawberry Shortcake


1 1/2 pounds strawberries, stemmed and quartered
6 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream
  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 4 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. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Cooking With Crevolyn
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