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.
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1. Combine strawberries, sugar, and lemon. Let stand 3 hours.
2. Preheat oven to 450°F. Butter a 9×13 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.
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