Lockeland Table’s Strawberry Shortcake

East Nashville’s Lockeland Table makes their shortcake in a large pan and cuts them, rather than shaping them into individual shortcakes. We like the ease.
Photography By Danielle B. Adkins | February 23, 2016

Ingredients

  • 2 pints fresh strawberries, hulled and sliced
  • 1 cup sugar
  • 1½ teaspoons lemon zest
  • 3 cups self-rising flour
  • 2 tablespoons sugar
  • 1 teaspoon sea salt
  • 7 tablespoon unsalted very cold butter
  • 2½ heavy whipping cream, cold, divided

Preparation

1. Combine strawberries, sugar, and lemon. Let stand 3 hours.

2. Preheat oven to 450°F. Butter a 9x13 glass baking dish. In a stand mixer, combine flour, sugar, and salt. Add butter and blend for about 3-4 minutes, or until butter and flour look like coarse meal the size of peas.

3. With mixer on low speed, slowly add 2/3 cup cream. Let dough come together in a shaggy mess. On a floured work surface, work the dough together, then fold it on itself a few times until no longer clumpy.

4. Spread dough into prepared pan. Bake for 20–25 minutes or until a light buttery golden brown. Let cool before serving. Whip remaining 2 cups cream.

5. Cut shortcake into squares. Top with strawberries and whipped cream.

Ingredients

  • 2 pints fresh strawberries, hulled and sliced
  • 1 cup sugar
  • 1½ teaspoons lemon zest
  • 3 cups self-rising flour
  • 2 tablespoons sugar
  • 1 teaspoon sea salt
  • 7 tablespoon unsalted very cold butter
  • 2½ heavy whipping cream, cold, divided
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