whipped creamheavy cream or half & half for topping
Instructions
Rinse, hull, and slice 2 cups of fresh strawberries. Place the sliced berries in a bowl and sprinkle with brown sugar and citrus zest. Stir gently to completely combine. Let stand at room temperature while you make the shortcake.
Combine flour, sugar, baking powder, and salt in a medium bowl. Stir thoroughly.
Work butter into the flour mixture with a pastry blender or fingertips until it resembles course sand.
Add half & half. Stir slowly until a soft dough forms. Do not overmix.
Cover the bowl with a kitchen towel and allow to the dough to rest for a few minutes while you pre-heat the oven to 400℉.
When the oven is to full heat turn dough into a buttered or sprayed 9x5 loaf pan and spread evenly into the bottom of the pan. Don't pat the dough completely smooth; you want some crevices and divots!
Bake for about 20 minutes in a 400℉ oven, or until golden brown.
Cool for a few minutes.
Remove from the pan and split into serving dishes. Cover shortcake with prepared strawberries and whipped cream, heavy cream or half & half.