# What You'll Need:
→ 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 fresh lemon juice, optional
→ Whipped Cream
13 - 1 cup heavy whipping cream, cold
14 - 2 tablespoons powdered sugar
15 - 1 teaspoon pure vanilla extract
# Steps to Follow:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
03 - Add cubed cold butter to the dry mixture. Using a pastry blender or your fingertips, work the butter into the flour until the texture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract until well combined.
05 - Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix to maintain tender shortcakes.
06 - Transfer dough to a lightly floured surface and gently pat into a 1-inch thick rectangle. Using a 2.5-inch round cutter or glass, cut 6 rounds. Arrange on prepared baking sheet and sprinkle with coarse sugar if desired.
07 - Bake for 15 to 18 minutes until golden brown on top. Transfer to a wire rack to cool completely.
08 - While shortcakes bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Toss to coat evenly and let sit for at least 20 minutes, allowing the berries to release their juices.
09 - Pour cold heavy cream into a mixing bowl. Using an electric mixer on medium-high speed, beat with powdered sugar and vanilla extract until soft peaks form. Do not overbeat to avoid curdling.
10 - Slice each cooled shortcake horizontally into two halves. Layer the bottom half with macerated strawberries and their juices, add a generous dollop of whipped cream, then top with the second half. Crown with additional strawberries and a final dollop of whipped cream.
