# Zutaten:
→ 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 teaspoon pure vanilla extract
→ Strawberries
08 - 1 pound fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon fresh lemon juice
→ Whipped Cream
11 - 1 1/4 cups heavy whipping cream, cold
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract
# Zubereitung:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt until evenly distributed.
03 - Add cold cubed butter to dry ingredients and cut in using a pastry cutter or fingertips until mixture resembles coarse breadcrumbs with pea-sized pieces.
04 - Stir in whole milk and vanilla extract just until combined without overworking the dough.
05 - Drop heaping spoonfuls of dough onto prepared baking sheet forming 6 to 8 individual shortcakes. Bake for 15 to 18 minutes until golden brown. Cool completely, then cut into 1-inch cubes.
06 - While shortcakes bake, combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and allow to rest for at least 15 minutes until natural juices release.
07 - In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form.
08 - Layer shortcake cubes, macerated strawberries with juice, and whipped cream in 8-ounce mason jars. Repeat layers as desired, finishing with whipped cream topped with fresh strawberry slices.
09 - Serve immediately or cover and refrigerate for up to 2 hours before serving.
