The best Strawberry shortcake recipe

Quick and easy

for the cake

3⁄4 teaspoon salt
2 cups all-purpose flour
1 1⁄2 cups heavy cream
2 teaspoons baking powder
2 tablespoons sugar
1⁄4 teaspoon baking soda

for the strawberries

3 tablespoons sugar
1 1⁄2 lbs strawberries, stemmed and quartered
for the whipped cream

1 1⁄2 teaspoons vanilla extract
1 1⁄2 cups heavy cream, chilled
1 teaspoon freshly grated lemon zest
3 tablespoons sugar
Directions

Preheat the oven to 400 degrees F
Mix strawberries with 3 tablespoons sugar and chill as juices develop, for 30 minutes.
Sift the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in bowl. Add heavy cream and mix. Place mixture in an ungreased 8-inch square pan and bake until golden for 18 to 20 minutes.
Place in a bowl and beaters in the freezer during shortcake cooking time.
Remove shortcake from pan and place on a rack to cool slightly. slice into 6 pieces and divide each piece in half horizontally.
Mix all whipped cream ingredients in the bowl with metal beaters about 1 1/2 to 2 minutes.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a splodge of whipped cream and then the shortcake top. Spoon more strawberries over the top add pistachios if desired and serve.