Strawberry Shortcake

Ingredients

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

Instructions

1. 1Preheat oven to 425°F (220°C). Lightly grease and flour a baking sheet or two 8-inch round cake pans.
2. 2In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. 3Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. 4Gradually add the milk, mixing until just combined. Do not overmix.
5. 5Turn the dough out onto a lightly floured surface. Gently pat the dough into a circle about 1 inch thick. Use a biscuit cutter or knife to cut out rounds. Place the rounds on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
6. 6While the shortcakes are baking, gently toss the sliced strawberries with sugar. Let them sit for at least 10 minutes to macerate and release their juices.
7. 7In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract (if using) until stiff peaks form.
8. 8Split the warm shortcakes in half. Spoon the macerated strawberries and their juices over the bottom halves. Top with whipped cream and the top halves of the shortcakes. Serve immediately.