Strawberry shortcake recipe!

### Delicious Strawberry Shortcake Recipe

Strawberry shortcake is a timeless dessert that combines tender, buttery shortcakes with sweet, juicy strawberries and fluffy whipped cream. This recipe serves about 8-10 people and is perfect for any special occasion or just a delightful treat.

#### Ingredients

**For the Shortcakes:**

- 2 cups all-purpose flour

- 1/4 cup granulated sugar

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces

- 2/3 cup whole milk

- 1 large egg

- 1 teaspoon vanilla extract

**For the Strawberry Filling:**

- 1 1/2 pounds fresh strawberries, hulled and sliced

- 1/3 cup granulated sugar

- 1 teaspoon lemon juice

**For the Whipped Cream:**

- 1 cup heavy whipping cream

- 2 tablespoons powdered sugar

- 1 teaspoon vanilla extract

#### Instructions

**1. Prepare the Strawberries:**

1. Start by preparing the strawberries. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to ensure the strawberries are evenly coated with sugar and lemon juice. This mixture should be left to sit for at least 30 minutes, allowing the strawberries to release their juices and become wonderfully sweet and syrupy.

**2. Make the Shortcakes:**

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This combination ensures the shortcakes will be fluffy and well-risen.

3. Add the chilled butter pieces to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for creating the shortcake’s flaky texture.

4. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix, as this can make the shortcakes tough.

5. Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into a 1-inch thick rectangle.

6. Using a round biscuit cutter or a glass, cut out 8-10 shortcakes. Place them on the prepared baking sheet, spacing them slightly apart.

7. Bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown. Once baked, remove them from the oven and let them cool on a wire rack.

**3. Make the Whipped Cream:**

1. While the shortcakes are cooling, prepare the whipped cream. In a large mixing bowl, beat the heavy cream with an electric mixer on medium-high speed until it starts to thicken.

2. Add the powdered sugar and vanilla extract to the cream. Continue beating until soft peaks form. Be careful not to overbeat, as the cream can quickly turn to butter.

**4. Assemble the Strawberry Shortcakes:**

1. To assemble, split the cooled shortcakes in half horizontally using a sharp knife.

2. Spoon a generous amount of the macerated strawberries and their juices over the bottom half of each shortcake.

3. Add a dollop of whipped cream on top of the strawberries.

4. Place the top half of the shortcake over the whipped cream, pressing down gently.

5. For an extra touch, you can add another spoonful of strawberries and a final dollop of whipped cream on top of the shortcake.

**5. Serve Immediately:**

1. Strawberry shortcakes are best served immediately to enjoy the contrast of the tender shortcakes, the juicy strawberries, and the light, airy whipped cream.

This classic strawberry shortcake recipe is simple yet elegant, combining the best of summer’s fresh strawberries with rich, homemade shortcakes and decadent whipped cream. Whether for a family gathering, a picnic, or just a special treat, this dessert is sure to impress and delight everyone who tastes it.

Enjoy!