Zees Grill’s Strawberry Shortcake
Continue reading Zees Grill’s Strawberry Shortcake
Mother’s Day Delight
Celebrate Mother’s Day on a sweet note! Our easy-to-make classic dessert topped with fresh whipped cream and juicy strawberries is the perfect ending to a lovely day of appreciation for mom. Because she deserves nothing but the best!
Recipe compliments of Executive Chef Trevor Gleave from Zees Grill at The Shaw Club.
Ingredients
Serves 10 – 12 people
Ingredients for Cake:
3 pints Fresh strawberries
½ cup White sugar, or more to taste
2 ¼ cup All-purpose flour
4 tsp Baking powder
2 tbsp White sugar
¼ tsp Salt
⅓ cup Shortening or butter
1 large Egg
⅔ cup Milk
2 cup Whipped heavy cream
Method
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat the oven to 425˚F (220˚C).
- Grease and flour one 8-inch round cake pan.
- Combine flour, baking powder, 2 tablespoons of white sugar, and salt in a medium bowl.
- Cut in the shortening with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center and add beaten egg and milk.
- Stir mixture until just combined. Spread cake batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, 15 to 20 minutes.
- Let cool partially in pan on a wire rack.
- Slice partially cooled cake in half, making two layers.
- Place half of the strawberries on one layer and top with the other layer.
- Top with remaining strawberries and cover with the whipped cream.