# What You'll Need:
→ 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, lightly beaten
08 - 1 teaspoon vanilla extract
→ Strawberries
09 - 1.5 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 tablespoon fresh lemon juice
→ Whipped Cream
12 - 2 cups heavy whipping cream, cold
13 - 1/4 cup powdered sugar
14 - 1 teaspoon vanilla extract
# Steps to Follow:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
03 - In a small bowl, mix milk, egg, and vanilla. Add wet ingredients to the dry ingredients, mixing just until combined.
04 - Drop large spoonfuls of dough onto the baking sheet to form 8 even mounds. Bake 15-18 minutes, or until golden brown. Cool completely, then cut each shortcake horizontally into halves or cubes.
05 - While shortcakes bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and let rest for at least 15 minutes to release juices.
06 - Beat cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form.
07 - Layer half of the shortcake pieces in the bottom of a large trifle bowl or glass dish. Spoon half the strawberries with juices over the cake. Spread half the whipped cream on top. Repeat layers with remaining shortcake, strawberries, and cream.
08 - Garnish with extra strawberries or mint leaves if desired. Refrigerate at least 1 hour before serving.
