Ingredients:
For the shortcakes:
1 2/3 cups all-purpose flour
2 Tbs. sugar
1 Tbs. baking powder
1 tsp. finely grated lemon zest
3/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into
small pieces
3/4 cup buttermilk
1/2 tsp. vanilla extract
For the strawberries:
4 cups strawberries, hulled and cut into slices
1/4 inch thick
1/4 cup sugar
For the whipped cream:
3/4 cup heavy cream, well chilled
2 Tbs. sugar
1/2 tsp. vanilla extract
Directions:
To make the shortcakes, preheat an oven to 400°F.
In a bowl, whisk together the flour, sugar, baking powder, lemon zest and salt until well blended. Using a pastry blender, cut in the butter until the pieces are no larger than peas. Add the buttermilk and vanilla and gently toss with a fork or rubber spatula until the flour is just moistened and the ingredients are blended.