Fresh Strawberry Lemon Shortcake

Ingredients:

• Fresh strawberries: 2 pounds
• Sugar: 1 cup
• Lemon zest: 2 teaspoons
• Lemon juice: 2 tablespoons
• All-purpose flour: 2 cups
• Baking powder: 2 teaspoons
• Baking soda: 1/2 teaspoon
• Salt: 1/4 teaspoon
• Unsalted butter, cold and cut into small cubes: 1 cup
• Heavy cream: 1 cup

Preparation Time:

• 15 minutes

Cooking Time:

• 25 minutes

Difficulty Level:

• 2 (Medium)

Preparation Method Steps:

1. For the strawberries: Hull the strawberries and cut them into quarters. In a bowl, combine the strawberries, sugar, lemon zest, and lemon juice. Allow them to macerate for at least 15 minutes.
2. For the shortcake: Preheat oven to 400°F (200°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs.
3. Stir in heavy cream just until the dough starts to come together. Do not overmix. Turn the dough out onto a lightly floured surface and knead it gently a few times until it forms a ball.
4. Divide the dough into 8 equal pieces. Roll out each piece into a 4-5-inch circle.
5. Place the shortcakes on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
6. For the whipped cream: Whip the heavy cream until stiff peaks form.

Nutritional Information:

• Calories: 350 per serving
• Carbohydrates: 50g
• Protein: 5g
• Fat: 15g
• Cholesterol: 25mg

Dish Characteristics:

• Sweet and tangy
• Flaky and tender shortcake
• Light and airy whipped cream
• Vibrant red strawberries

User Comments:

• "This is the best strawberry shortcake I've ever had!"
• "The lemon zest adds a refreshing flavor that balances the sweetness of the strawberries."
• "The shortcake is so soft and fluffy."
• "This is a perfect dessert for any occasion."

Special Precautions and Tips:

• To make gluten-free shortcakes, use gluten-free flour blend.
• If the strawberries are not ripe, let them sit at room temperature for a few hours before using them.
• To prevent the whipped cream from curdling, use cold heavy cream and a whisk attachment.