Strawberry Shortcake

Experience the delightful blend of tender cake with fresh strawberries and whipped cream for a perfect dessert.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 2/3 cup whole milk
• 1 large egg
• 4 cups fresh strawberries, sliced
• 1 tablespoon lemon juice
• 2 tablespoons granulated sugar
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt.
3. Cut the chilled butter into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the whole milk and egg until combined.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Drop spoonfuls of batter onto the prepared baking sheet, forming 8 equal shortcakes.
7. Bake for 15-20 minutes or until the shortcakes are golden brown. Allow to cool.
8. In a medium bowl, toss the sliced strawberries with lemon juice and 2 tablespoons sugar. Let sit for at least 15 minutes.
9. In another bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
10. To assemble, slice each shortcake in half horizontally. Layer with strawberries and whipped cream. Replace the top half and add more strawberries and cream on top if desired. Serve immediately.

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