Preparation Guide

Shopping List

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• ¾ cup whole milk
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• ¼ cup granulated sugar (for strawberries)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

Preparing Instructions

1. Preheat the oven to 425°F (220°C). In a large bowl, combine the flour, sugar, baking powder, and salt.

2. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract until just combined.

Cooking Instructions

3. Drop 6 equal portions of dough onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown. Let cool completely.

4. In a medium bowl, toss the sliced strawberries with ¼ cup of sugar. Set aside to macerate.

Serving Instructions

5. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Split the cooled shortcakes in half, spoon strawberries over the bottom halves, top with whipped cream, and place the other half on top. Serve immediately.