Ingredients:
1 1/2 pounds strawberries
2 teaspoons lemon juice
2 tablespoons granulated sugar
Store bought whipped cream
For the shortcake:
1 1/3 cups all-purpose flour, plus more for flouring of pan
1 1/4 cups granulated sugar
1/2 teaspoon salt
1 1/4 teaspoons baking powder
2 large eggs, room temperature
5 tablespoons butter, melted and then cooled slightly, plus more for greasing of pan
3/4 cup whole milk, room temperature
2 teaspoons vanilla extract
2 teaspoons lemon zest (about 2 large lemons)
2 teaspoons lime zest (about 2 large limes)
2 teaspoons orange zest (about 1 large orange)
Directions:
1. Hull the strawberries, then cut into slices, followed by cutting into bite size pieces. Add 3/4 cup of the strawberries to a medium size bowl and mash with a fork. Add the remaining cut strawberries, lemon juice and 2 tablespoons granulated sugar. Toss to coat, cover with plastic wrap and refrigerate.
2. Preheat oven to 350 degrees F. Grease an 8 or 9 inch springform pan with butter. Then line the bottom with parchment paper. Also butter the parchment paper and dust the pan with flour, tapping out the excess.
3. In a large bowl whisk flour, sugar, salt and baking powder until combined.
4. In a medium bowl whisk/beat eggs one at a time with the butter. Add milk, vanilla, lemon zest, lime zest and orange zest, whisk until combined. Add wet ingredients to dry ingredients and stir with a spatula until just combined. Add batter to prepared pan and bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Transfer pan to a wire rack to cool for 10 minutes, then remove shortcake to a plate or cake holder and allow to cool completely.
5. Cut the shortcake in desired size pieces. then using a serrated knife cut each piece in half horizontally. Remove the bowl of strawberries from the refrigerator and toss to refresh the mixture. To assemble: place a cut piece of shortcake to a plate followed by desired amount of strawberries and top with whipped cream. Optional, if you want to make this a double decker, place another piece of shortcake on top followed by more strawberries and whipped cream.
Note: Helpful hint. After zesting the lemons, limes and orange, I left them on the counter overnight. An interesting thing happened, the next day the skins turned rock hard. Zesting took away the oils that keep the skin or rind soft and pliable. So if you won’t be using the lemons, limes or orange until a few days later, I have found that by refrigerating them will help keep them softer.