Strawberry Shortcake
Ingredients:
2 cups fresh strawberries, sliced
1/2 cup granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
2/3 cup whole milk
1 teaspoon vanilla extract
1 tablespoon sugar for topping
1 cup heavy whipping cream
2 tablespoons powdered sugar
Instructions:
In a bowl, combine the sliced strawberries and granulated sugar. Stir gently and let them sit for at least 30 minutes to release their juices.
Preheat your oven to 425°F. In a large mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract just until a soft dough forms. Do not overmix. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick round. Cut into biscuits using a round cutter and place them on a baking sheet. Sprinkle the tops with a little sugar.
Bake for 12 to 15 minutes or until golden brown. Remove from the oven and let cool slightly.
While the biscuits cool, whip the heavy cream and powdered sugar together until soft peaks form.
To assemble, split the warm biscuits in half. Spoon a generous amount of strawberries and their juices over the bottom half, add a dollop of whipped cream, then place the top half of the biscuit over it. Add more strawberries and cream if desired. Serve immediately and enjoy.