Mother's Day Strawberry Shortcake

Strawberry Shortcake
by Mary Nolan

1 ½ lbs strawberries, stemmed and quartered
5 TBSP sugar
2 cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
2 TBSP sugar
¾ tsp salt
1 ½ cups heavy cream
Whipped Cream, recipe follows

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. 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.

Whipped Cream
1 ½ cups heavy cream, chilled
3 TBSP sugar
1 ½ tsp vanilla extract
1 tsp freshly grated lemon zest (I left this out)

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 ½ to 2 minutes.