Special Recipes
40 Total Minutes 6-8 Servings
With summer around the corner, picnic lunches are around the corner, too. What better way to finish off a picnic lunch than with a fresh, seasonal dessert? This is the perfect picnic treat because it’s totally portable.
Ingredients
Shortcake
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
Strawberries & Whipped Cream
1 1/2 cups heavy cream
1 1/2 lbs strawberries, stemmed and quartered
3 tablespoons sugar
1 1/2 cups heavy cream, chilled
3 tablespoons powdered sugar
1 1/2 teaspoons vanilla
1 teaspoon lemon zest(optional)
Method
- Mix strawberries with 3 tablespoons of sugar and refrigerate for at least 30 minutes.
- Preheat oven to 400°F.
- Sift together the flour, baking powder, baking soda, 2 tablespoons sugar and salt in a bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch baking dish and bake until golden, 18-20 minutes.
- Remove shortcake from pan and place on a wire rack to cool slightly. Cut into small cubes.
- Using a mixer, beat the heavy cream, powdered sugar, vanilla and lemon zest until soft peaks form, about 2 minutes.
- Assemble the jars by placing shortcake on the bottom, followed by whipped cream and strawberries.
*Note- To take this recipe up a notch, mix the strawberries and sugar and place on a baking sheet lined with parchment paper. Preheat the oven to 375°F and roast strawberries for 30 minutes before placing in shortcake jar. YUM!