Upstairs on the Square Strawberry Shortcake

Yield: 8 servings

Ingredients

Shortcake

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tablespoon salt
• 1 tablespoon baking powder
• 1 tablespoon cardamom
• 1 1/2 tablespoons grated lemon zest
• 4 ounces (1/2 cup) cold butter, cut into pieces
• 1/4 cup milk
• 1 egg
• 1 tablespoon vanilla extract
• Raw sugar (turbinado sugar), for sprinkling

Strawberries

• 1 quart strawberries, hulled
• Approximately 1/3 cup sugar
• Fresh lemon juice, as needed

Topping

• 1 cup heavy cream
• 1 tablespoon sugar
• 1/2 tablespoon vanilla extract

Instructions

Shortcake

1. Place the flour, sugar, salt, baking powder, cardamom and lemon zest in the bowl of an electric mixer with the paddle attachment. Add the butter.
2. In a separate bowl, whisk together the milk, egg and vanilla extract. Add to the flour mixture, and mix just to bring together.
3. Turn the dough out onto a floured counter. Knead gently for 1 minute. Flatten to a disk a half-inch thick. Cut into 8 pieces. Sprinkle the tops with raw sugar. Place on a baking sheet and bake at 375 degrees F for 10 minutes or until golden.

Strawberries

1. Slice the strawberries into a bowl. Sprinkle with 1/3 cup sugar, or whatever amount seems right, depending on the sweetness of the strawberries. Squeeze in a few drops of lemon juice.

Topping

1. Whip the heavy cream with the sugar and vanilla extract.
2. Serve the shortcakes topped with strawberries and whipped cream.