Looking for an easy, tasty dessert to add to your 4th of July festivities?  Look no further than these Strawberry Shortcakes!  I make them every year…though my family never lets me forget the year I accidentally used salt instead of sugar on the strawberries…!  Yes…I really did that…!  Happy 4th!

Makes 6

Ingredients

Strawberries

• 1-1/2 lbs strawberries, stemmed & quartered
• 3 T sugar

Shortcakes

• 2 c flour
• 2 t baking powder
• 1/4 t baking soda
• 2 T sugar
• 3/4 t salt
• 1-1/2 c heavy cream

Whipped Cream

• 1-1/2 c heavy cream, cold
• 2 T confectioner’s sugar (more or less to taste)
• 1/2 t vanilla extract

For the strawberries:  Mix strawberries with sugar & refrigerate while juices develop, at least 30 min.

For the shortcakes:  Preheat oven to 400 deg.  Sift together flour, baking powder, baking soda, sugar & salt in a medium bowl.  Add heavy cream & mix until just combined.  Place mixture in an ungreased 8″ square pan & bake until golden, 18-20 min.

For the whipped cream:  While shortcake is baking, make whip cream.  In clean bowl, use a hand mixer or stand mixer to whip heavy cream, powdered sugar (to taste) & vanilla extract.  Whip at high speed until medium peaks form, 3-4 min.  NOTE:  If you like stiffer peaks, whip a bit longer.

Remove shortcake from pan & place on rack to cool.  Cut into 6 pieces.

Split each piece in half horizontally.  Spoon some of the strawberries with juices onto each shortcake bottom.  Top with a generous dollop of whipped cream & then the shortcake top.  If desired, spoon more strawberries over the top.  Enjoy!