Native Strawberries With Southern Style Shortcakes and Cream

1 ½ Cups All Purpose Flour
2 ¼ tsp. Baking Powder
½ tsp. Salt
3 Tbsp. Sugar
1 Tbsp. Lemon Zest
4 Tbsp. Butter-cold, cut into pieces
½ Cup Buttermilk-cold
½ Cup Heavy Cream-cold
2 Cups Fresh Strawberries-sliced or cut into wedges
½ Cup Sugar
1 Tbsp. Lemon Juice
All Purpose Flour-for dusting as needed
Whipped Cream as needed

Preheat the oven to 375ºf. Grease the bottom and sides of a 9” cake pan with butter or vegetable spray. Sift together the flour, baking powder, salt, and sugar. Add the lemon zest and butter. Use a pastry cutter to cut in the butter, working until the butter is the size of small peas. Evenly moisten the mixture with the buttermilk and heavy cream and gently mix until just combined using a rubber spatula. Do not overmix.

Transfer the batter into the cake pan and level out. Tap on the table to remove air in the mixture. Sift a light dusting of flour over the top of the batter.

Bake for about 20-30 minutes or until a very pale golden and when a toothpick at the center comes out clean. Let cool on a rack.

While the cake is baking, combine the strawberries, second measure of sugar and lemon juice , toss well and reserve.

Invert cake pan onto a cutting board to unmold. Cut into 6 pie shaped wedges. Place 1 wedge on each plate, and top with the strawberry mixture and the juice. Garnish with whipped cream, a dusting of powdered sugar and a mint leaf. Enjoy!

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