Strawberry and Lemon Shortcake
Whipped Cream Filling
Preheat oven to 350 degrees F (180 degrees C)
Grease and line 13×17-inch (30×40 cm) jelly roll pan with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a bowl of an electric mixer fitted with paddle attachment, on medium speed, beat butter and sugar together until light in colour, 3 to 4 minutes, scraping bowl down periodically. Slowly add eggs in a 4 additions, beating well after each addition.
Reduce speed, and alternately add the flour mixture and buttermilk, beginning and ending with the flour. Beat in the vanilla extract and lemon zest.
Pour batter into prepared pan. Bake, rotating pan after 10 minutes ensure even browning. Bake an additional 10 to15 minutes, or until cake is golden in colour and springs back lightly when touched.
Transfer cake to a wire rack to cool. Once cool to the touch turn out cake and remove parchment paper. Cool completely. Cut into 15 equal squares. Cut each in half horizontally.
While cake is baking, place berries in a bowl; sprinkle with sugar and lemon juice. Let stand until juices are released.
Place chilled cream in a metal bowl and whip until soft peaks form. Add vanilla extract and chill.
Place a bottom half of one piece of cake on each dessert plate; Divide berries and liquid evenly, top with a dollop each of the lemon curd and whipping cream; top with a final piece of cake. Garnish with mint sprigs, and a sprinkle of icing sugar.