Strawberry Shortcake

Directions

Shortcakes

1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Add the cold butter cubes to the flour mixture.  Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the milk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough to about 1-inch thickness.
6. Use a round biscuit cutter to cut out shortcakes from the dough. Place them on the prepared baking sheet.
7. Bake for 12-15 minutes or until the shortcakes are golden brown. Allow them to cool slightly before assembling.

Strawberries

1. In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries in sugar. Let them sit for about 15 minutes to release their juices.

Whipped Cream

1. In a chilled bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

Assembly

1. Slice the shortcakes in half horizontally. Spoon a generous amount of strawberries onto the bottom half.
2. Top the strawberries with a dollop of whipped cream.
3. Place the other half of the shortcake on top and garnish with additional strawberries and a final dollop of whipped cream.
4. Serve immediately and enjoy your delicious homemade strawberry shortcake!