Jenny luckily chose the easiest recipe of them all (except for the pre-made ones I guess) and since I was on the rebound from caramel cake & dinner for 9, I was happy to make something easy.
I ended up using this recipe from the food network. I also shortcutted with store-bought whipped cream. I was planning to add a little almond extract to the shortcake but completely forgot in the heat of the moment. I didin't exactly follow the directions but the shortcake came out fluffy but dense and really delicious with the sweet strawberries. And did I mention this recipe is a real cinch? If you were hanging out at home having just mowed the lawn and learned that your neighbors were dropping in for dessert in 40 minutes, you could make this dish and take a shower! It's that easy.
1 1/2 lb strawberries, hulled and quartered
2 C flour
2 t baking powder
1/4 t baking soda
5 T sugar, divided (3 & 2)
1 1/2 C heavy cream
1. Preheat the oven to 400 degrees
2. In a bowl, combine the dry ingredients and 2 T of the sugar stirring with a spoon. Add cream and stir until well combined.
3. Pour the batter into an 8x8 glass dish and spread the batter evenly with wet fingertips
4. Bake 18-20 minutes until golden brown or at least crispy on the top and browning on the edges and pulling away from the sides
5, Meanwhile, prepare the strawberries and place them in a bowl with the remaining 3T sugar (you may need less if your strawberries are really delicious. Cove the bowl and let sit in the fridge for at least 30 min but longer is better.
Once the shortcake is cool enough to handle slice into squares and serve sliced in half and stuffed with the strawberries and whipped cream.