A luscious layered dessert combining tender shortcake, sweet strawberries, and smooth whipped cream for delightful moments.
# 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
# How To Make It:
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 cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
03 - In a small bowl, combine milk, egg, and vanilla. Add wet mixture to dry ingredients, stirring until just combined without overmixing.
04 - Drop large spoonfuls of dough onto prepared baking sheet to form 8 even mounds. Bake 15-18 minutes until golden. Cool completely, then cut each shortcake horizontally into halves or cut into cubes.
05 - While shortcakes bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and let stand for at least 15 minutes to release natural juices.
06 - Beat cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form.
07 - In a large trifle bowl or glass dish, layer half the shortcake pieces on the bottom. Spoon half the strawberries with their juices over the cake layer. Spread half the whipped cream on top. Repeat with remaining shortcake, strawberries, and whipped cream.
08 - Garnish with extra strawberries or fresh mint leaves if desired. Refrigerate at least 1 hour before serving for optimal flavor development.
