mini strawberry shortcakes

Total Time: 3 hrs 15 mins Preparation Time: 3 hrs Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 2/3 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon finely grated lemon, zest of
• 3/4 teaspoon salt
• 8 tablespoons cold unsalted butter, cut into small pieces
• 3/4 cup buttermilk
• 1/2 teaspoon vanilla extract
• 4 cups strawberries, hulled and cut into slices 1/4 inch thick
• 1/4 cup sugar
• 3/4 cup heavy cream, well chilled
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 to make the shortcakes, preheat an oven to 400°f.
• 2 in a bowl, whisk together the flour, sugar,baking powder, lemon zest and salt until well blended.
• 3 using a pastry blender, cut in the butter until the pieces are no larger than peas.
• 4 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.
• 5 turn the shaggy dough out onto a lightly floured work surface.
• 6 gently press the dough into a thick rectangle about 6 by 4 inches.
• 7 using a large sharp knife, trim the edges even, then cut the dough into 6 equal squares.
• 8 place the squares on an ungreased baking sheet, spacing them well apart.
• 9 bake until they are puffed and golden, 15 to 18 minutes.
• 10 transfer to a wire rack to cool slightly or completely.
• 11 meanwhile, prepare the strawberries: in a bowl, toss together the strawberries and sugar with a fork, lightly crushing some of the berries.
• 12 cover the berries and refrigerate until well chilled or until ready to serve.
• 13 to make the whipped cream, in a deep bowl,combine the cream, sugar and vanilla.
• 14 using an electric mixer, beat on medium-high speed until soft peaks form and the cream is billowy, about 2 minutes.
• 15 cover the bowl and refrigerate until ready to serve or for up to 2 hours.
• 16 to serve, split the warm or cooled shortcakes in half horizontally and place the bottom halves, cut side up, on serving plates.
• 17 spoon some of the strawberries, including the juices, over each half and top with a dollop of the whipped cream.
• 18 top with the remaining shortcake halves, cut side down.
• 19 serve immediately.