Strawberry Shortcake II

Ingredients

• 2 cups All-purpose flour
• 4 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1 tablespoon Granulated sugar
• 0.333 cup Cold unsalted butter, cut into small cubes
• 0.75 cup Milk
• 2 pints Fresh strawberries, hulled and sliced
• 0.25 cup Granulated sugar (for strawberries)
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered sugar (for whipped cream)
• 0.5 teaspoon Vanilla extract (for whipped cream)

Instructions

1. 1Preheat oven to 425°F (220°C). Grease a round cake pan (8 or 9 inch) with butter.
2. 2In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. 3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. 4Add milk and stir until just combined. Do not overmix.
5. 5Turn dough out onto a lightly floured surface. Gently toss and roll to about 1/2 inch thickness. Place in the prepared pan and shape with the back of your hand to fit. Bake for 20-25 minutes, or until golden brown.
6. 6While the shortcake is baking, gently mix the sliced strawberries with sugar and let them macerate.
7. 7In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. 8Let the shortcake cool slightly. Slice into wedges. Serve warm with macerated strawberries and whipped cream.