Strawberry Shortcake

Instructions

1. Step 1

   Combine the strawberries with 4 tbsp (50 gr) of the sugar. Set aside to macerate while making the shortcakes.

   Timer: 30 min (fixed)

   Ingredients used: 50.0 gr Granulated Sugar, 700.0 gr Strawberry

   Cookware: mixing bowl

2. Step 2

   Heat the oven to 220°C.

3. Step 3

   Whisk the flour, 2 ½ tbsp (30 gr) of the sugar, baking powder, and salt in a mixing bowl.

   Ingredients used: 250.0 gr All-Purpose Flour, 12.0 gr Baking Powder, 30.0 gr Granulated Sugar, 3.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Cut the butter into the flour mixture until the largest pieces are about the size of small peas.

   Ingredients used: 85.0 gr Unsalted Butter

   Cookware: mixing bowl, pastry cutter

5. Step 5

   Pour in the milk and stir just until a shaggy dough forms.

   Ingredients used: 180.0 ml Whole Milk

   Cookware: mixing bowl

6. Step 6

   Turn the dough onto a lightly floured work surface, fold it over itself twice, and pat it about 2.5 cm thick. Cut six rounds and arrange them on the baking sheet.

   Cookware: baking sheet, Biscuit Cutter

7. Step 7

   Bake at 220°C until the shortcakes are risen and golden brown, about 14–16 minutes.

   Timer: 15 min (fixed)

   Cookware: baking sheet

8. Step 8

   Transfer the shortcakes to a wire rack and cool for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: wire rack

9. Step 9

   Beat the cream with the remaining 1 ½ tbsp (20 gr) sugar and the vanilla until medium peaks form.

   Timer: 3 min (fixed)

   Ingredients used: 20.0 gr Granulated Sugar, 300.0 ml Heavy Cream, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

10. Step 10

    Split each shortcake horizontally. Spoon the macerated strawberries and whipped cream over the bottom halves, replace the tops, and serve.

    Cookware: serrated knife