Summer strawberries add sweetness to this classic American dessert. Make these in individual servings or one large shortcake for an impressive presentation. Either way, juicy strawberries ladled over warm shortcakes and topped with whipped cream will be devoured by all!
Preheat oven to 375Fº.
Line an 8" cake pan with parchment paper. Lightly grease. Set aside.
Make the topping: About an hour before serving this dessert, hull and slice the strawberries. In a mixing bowl, toss the strawberries and sugar together. Set aside.
Make the shortcake: In a bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the butter with pastry blender until the mixture resembles coarse meal. Set aside.
In a separate bowl, mix the milk, egg, vanilla and zest.
Make a well in the dry ingredients. Add the milk mixture all at once. Mix it lightly and quickly with a spatula. When the dough begins to hold together, turn onto a lightly floured surface, knead lightly. Pat into 2 thin rounds about 8" in across. Place in the prepared pan. Sprinkle with 2 tablespoons of sugar.
Bake until lightly browned, about 20 to 25 minutes.
Remove from the oven. Cool on wire rack about 10 minutes. Turn out of the pan. Cool another 10 minutes.
Serving: Split the shortcake in half. Place the bottom half on a cake stand, spoon the prepared strawberries on each layer.
Top with whip cream. Garnish with reserved strawberries.
Cut into wedges and serve!