# Required Ingredients:
→ 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
→ Macerated 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 Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold butter and cut it in with a pastry blender or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk milk, egg, and vanilla together.
05 - Pour wet mixture into dry mixture and stir just until combined. Do not overmix.
06 - Turn dough onto a floured surface. Gently pat into a 1-inch thick rectangle. Cut into 6 rounds using a 2.5-inch cutter or glass. Place on baking sheet and sprinkle with coarse sugar if desired.
07 - Bake for 15 to 18 minutes until golden brown. Cool on a wire rack.
08 - In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss and set aside for at least 20 minutes.
09 - Beat cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form.
10 - Split each shortcake in half horizontally. Layer with macerated strawberries and a generous dollop of whipped cream. Top with the other half and additional strawberries and cream.
