# What You Need:
→ Shortcake
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg, lightly beaten
08 - 1 teaspoon vanilla extract
→ Strawberries
09 - 1.5 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 tablespoon fresh lemon juice
→ Whipped Cream
12 - 2 cups heavy whipping cream, cold
13 - 1/4 cup powdered sugar
14 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
03 - In a small bowl, combine milk, egg, and vanilla. Add wet mixture to dry ingredients, stirring just until combined.
04 - Drop large spoonfuls of dough onto prepared baking sheet to form 8 evenly-sized mounds. Bake 15-18 minutes until golden brown. Cool completely, then cut each shortcake horizontally in half or into cubes.
05 - While shortcakes bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and let rest for at least 15 minutes to release juices.
06 - Beat cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form.
07 - Layer half the shortcake pieces in a large trifle bowl or glass dish. Spoon half the strawberries with juices over the cake. Spread half the whipped cream on top. Repeat with remaining shortcake, strawberries, and cream.
08 - Garnish with fresh strawberries or mint leaves if desired. Refrigerate at least 1 hour before serving.
