Fresh Strawberry Lemon Shortcake

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon grated lemon zest
• 2 cups sliced fresh strawberries
• 2 tablespoons sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, sift together the flour, baking powder and salt. Set aside.
3. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually beat in the dry ingredients until just blended. Stir in the milk, lemon juice and lemon zest. Spread evenly into the prepared pan.
5. In a medium bowl, toss together the sliced strawberries and 2 tablespoons sugar. Arrange the strawberries over the batter in the pan.
6. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Interesting Facts

• The shortcake is a type of cake or biscuit that is traditionally served with strawberries and cream.
• The name "shortcake" is derived from the fact that the cake is made with a shortening such as butter or lard.
• The earliest known recipe for shortcake dates back to the 1500s in England.