# What You'll Need:
→ Shortcakes
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 cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1 tablespoon coarse sugar for topping, optional
→ Strawberries
10 - 1.5 pounds fresh strawberries, hulled and sliced
11 - 1/3 cup granulated sugar
12 - 1 teaspoon lemon juice, optional
→ Whipped Cream
13 - 1 cup heavy whipping cream, cold
14 - 2 tablespoons powdered sugar
15 - 1 teaspoon pure vanilla extract
# How to Make It:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add cold cubed butter and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
03 - In a separate bowl, whisk together milk, egg, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
04 - Turn the dough onto a floured surface and gently pat into a 1-inch thick rectangle. Cut into 6 rounds using a 2.5-inch round cutter or glass. Place on the prepared baking sheet and sprinkle with coarse sugar if desired.
05 - Bake for 15 to 18 minutes until golden brown. Transfer to a wire rack to cool completely.
06 - In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and set aside for at least 20 minutes to allow the strawberries to release their juices.
07 - Beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form.
08 - Split each cooled shortcake in half horizontally. Layer the bottom half with macerated strawberries and a generous dollop of whipped cream. Top with the other half and finish with additional strawberries and whipped cream.
