makes 4-6 servings
2 cups unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
2 tablespoons granulated sugar
3/4 teaspoon kosher salt
1 1/2 cups organic half-and-half cream
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced and slightly mashed [stir in some sugar if desired]
1 cup fresh whipped cream
1. Preheat the oven to 400 degrees. Line a 8"x8" baking dish with parchment paper (leave excess on either end so that you can use it as handles to remove the shortcake from the pan once baked) and set aside.
2. In a large bowl, sift together the flour, baking powder, baking soda, sugar, and salt. Stir in the half-and-half and vanilla until just combined.
3. Spoon the batter into the prepared baking dish. Bake for 20-25 minutes, or until the shortcake is golden brown.
4. Remove the shortcake from the baking dish and set it on a wire rack to cool.
5. Use a cookie or biscuit cutter to cut out a shortcake into your desired shape. Cut the shortcake in half.
5. Top one half of the shortcake with strawberries and whipped cream. Place the remaining shortcake half on top and serve immediately.