A layered dessert with tender shortcake, fresh strawberries, and fluffy whipped cream, perfect for gatherings.
# Components:
→ Shortcake
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 unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg
→ Strawberries
08 - 1.5 pounds fresh strawberries, hulled and sliced
09 - 1/3 cup granulated sugar
10 - 1 teaspoon lemon juice
→ Whipped Cream
11 - 2 cups heavy whipping cream
12 - 1/4 cup powdered sugar
13 - 1 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
03 - Cut cold cubed butter into the dry mixture using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - In a small bowl, whisk together milk and egg.
05 - Add the wet mixture to the dry ingredients and mix gently until just combined.
06 - Drop 8 to 10 mounds of dough onto the prepared baking sheet. Bake for 15 to 20 minutes until golden. Cool completely, then cut into bite-sized pieces.
07 - While shortcakes bake, combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and let sit for at least 15 minutes.
08 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract to soft peaks using an electric mixer or whisk.
09 - In a large trifle dish or individual glasses, layer half the shortcake cubes on the bottom. Top with half the strawberries and their juices, followed by half the whipped cream. Repeat layers with remaining ingredients.
10 - Garnish with additional strawberries or heart-shaped sprinkles if desired. Serve immediately or chill for up to 2 hours before serving.
