Yield: 8 Servings

Ingredients:

Shortcake
• 2 cups all purpose flour
• ¼ cup granulated sugar
• ½ teaspoon kosher salt
• 1 Tablespoon baking powder
• 1 teaspoon cardamom
• 1 ½ Tablespoons grated lemon zest
• 4 ounces unsalted butter, cold and cut into pieces
• ¼ cup milk
• l egg
• 1 teaspoon vanilla extract
• 2 Tablespoons turbinado sugar (also called “sugar in the raw”)

Topping
• 1 cup heavy cream
• 1 quart strawberries
• 1/3 cup plus 1 Tablespoon granulated sugar
• 1 Tablespoon lemon juice
• ½ teaspoon vanilla extract

Method:

For the shortcake:
Preheat the oven to 375°F.

Combine the flour, sugar, salt, baking powder, cardamom and lemon zest in a standing mixer fitted with a paddle attachment. Add the cold butter, milk, egg and vanilla and whisk briefly, leaving the mixture lumpy.

Turn dough out onto a well-floured counter. Knead the dough gently by hand for one minute. Flatten and cut into 8 equally sized discs, ½” thick. Brush each disc with turbinado sugar. Bake on a sheet pan lined with parchment paper at 375°F for 10 minutes or until golden brown. Remove from the heat, and set aside to cool.

For the topping:
Remove the tops from the strawberries, and slice the strawberries into a bowl. Sprinkle the strawberries with 1/3 cup of granulated sugar. Squeeze a few drops of the lemon juice into the bowl, and toss the strawberries to coat. In a large bowl whip the heavy cream with the remaining l tablespoon of granulated sugar and the vanilla. Slather the top of the shortcake, forming soft peaks. Add strawberries over the creamy top and enjoy!