Flavor your whipped cream by adding 1 tsp. of lemon zest and 2 tsp. of lemon juice to the cold whipping cream; whip until soft peaks form (make sure you're making whipped cream the right way!). While strawberries are the most classic, you could also use blueberries, blackberries or raspberries in this recipe.
Ingredients:
# 2/3 cup sugar
# 1/4 cup shortening
# 1 large egg, room temperature
# 1 teaspoon vanilla extract
# 1/4 teaspoon salt
# 1-1/2 cups all-purpose flour
# 2 teaspoons baking powder
# 1/2 cup whole milk
# 1 cup heavy whipping cream, whipped
# 1-1/2 quarts fresh or frozen strawberries, sliced
Instructions:
# In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
# Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Peach Cobbler
