# What You'll Need:
→ Strawberries
01 - 1 pound fresh strawberries, hulled and sliced
02 - 1/4 cup granulated sugar
→ Shortcakes
03 - 2 cups all-purpose flour
04 - 1/4 cup granulated sugar
05 - 1 tablespoon baking powder
06 - 1/2 teaspoon salt
07 - 1/2 cup cold unsalted butter, cubed
08 - 2/3 cup whole milk
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Whipped Cream
11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract
# Method Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine sliced strawberries and 1/4 cup granulated sugar in a bowl. Toss to coat and set aside to macerate for 20 minutes.
03 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
04 - Add cold cubed butter and blend with a pastry blender or fork until the mixture resembles coarse crumbs.
05 - In a separate bowl, whisk whole milk, large egg, and vanilla extract. Pour into dry ingredients and stir just until a dough forms; do not overmix.
06 - Transfer dough to a floured surface and gently pat into a 3/4-inch thick round. Cut out 6 rounds with a 2.5-inch biscuit cutter, rerolling scraps as needed.
07 - Arrange rounds on prepared baking sheet. Bake for 15 to 18 minutes, until golden brown. Cool shortcakes on wire rack.
08 - Beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.
09 - Split cooled shortcakes in half. Spoon strawberries and their juices over bottom halves, top with whipped cream, then cover with remaining shortcake halves. Garnish with extra berries and cream if desired.
