strawberry shortcake

Ingredients

• 1 cup All-Purpose Flour
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup (1 stick) Unsalted Butter, cold and cut into cubes
• 1/2 cup Milk
• 1 teaspoon Vanilla Extract
• 8 ounces Fresh Strawberries, hulled and sliced
• 1 Tablespoon Sugar
• 1 cup Heavy Cream
• 2 Tablespoons Powdered Sugar
• 1/2 teaspoon Vanilla Extract

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Stir in milk and vanilla extract until just combined. Do not overmix.
5. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes, or until golden brown.
7. While shortcakes are baking, in a bowl, combine sliced strawberries and sugar. Let macerate for 10-15 minutes.
8. In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
9. Let shortcakes cool slightly.
10. Split shortcakes in half. Top with macerated strawberries and whipped cream.

Notes

• For best results, use cold butter and milk.
• Don't overmix the dough, or your shortcakes will be tough.
• To macerate the strawberries, a light coating of cornstarch can help draw out more juice.
• Store leftover whipped cream in an airtight container in the refrigerator.
• For a warmer dessert, serve immediately. For a cooler dessert, chill the shortcakes and whipped cream before serving.