A festive dessert layering tender shortcake, fresh strawberries, and whipped cream, perfect for sharing.
# 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
→ Strawberries
08 - 1.5 pounds fresh strawberries, hulled and sliced
09 - 1/3 cup granulated sugar
10 - 1 teaspoon fresh 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, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
03 - In a small bowl, whisk together milk and egg. Add to dry ingredients and mix gently until just combined.
04 - Drop 8 to 10 mounds of dough onto prepared baking sheet. Bake for 15 to 20 minutes until golden brown. Cool completely, then cut into bite-sized pieces.
05 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and allow to sit for at least 15 minutes to release juices.
06 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
07 - Layer half the shortcake cubes in a large trifle dish or individual glasses. Top with half the macerated strawberries and their juices, then half the whipped cream. Repeat layers.
08 - Garnish with fresh strawberries or heart-shaped sprinkles if desired. Serve immediately or chill up to 2 hours before serving.
