Strawberry shortcake with strawberry sauce
1 pound(s), sliced
powdered sugar (confectioner's)
4 Tbsp, cold
½ cup(s), cold
2 Tbsp, finely minced
aerosol whipped cream
- Preheat oven to 400ºF. Coat a large cookie sheet with nonstick spray (or line with parchment paper).
- In a medium bowl, combine strawberries with powdered sugar; set aside at room temperature until liquid starts to collect in bottom of bowl, about 10 minutes. Pour liquid into a smaller bowl; set aside. Wait 2 minutes, then gently press strawberries down in bowl to squeeze out more liquid; pour liquid into small bowl and set aside. (Repeat until you have about 1/4 cup liquid total.)
- Into a large bowl, sift flour, baking powder and salt.
- Using a pastry cutter or a knife and fork, cut small pieces of butter into flour mixture; work butter into mixture with pastry cutter or knife and fork, until butter pieces resemble small peas.
- Add buttermilk and zest to flour mixture; mix batter with pastry cutter or a knife and fork until just combined (small pieces of butter will make batter appear a little lumpy).
- Spoon batter by 2 heaping tbsp onto prepared cookie sheet to make 10 cakes, leaving a few inches between each one. Bake until tops are just golden and a tester inserted in center of a cake comes out clean, about 10 to 12 minutes. Remove from oven; cool completely.
- When cool, split each shortcake in half and lay the two halves on a plate. Top each half with about 3 tbsp strawberries and drizzle each with a little reserved liquid; top each half with 2 tbsp whipped cream. Serve immediately.
- Serving size: 2 topped-shortcake halves