# What You’ll Use:
→ 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 large egg, lightly beaten
08 - 1 teaspoon vanilla extract
→ Strawberries
09 - 1.5 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 tablespoon fresh lemon juice
→ Whipped Cream
12 - 2 cups heavy whipping cream, cold
13 - 1/4 cup powdered sugar
14 - 1 teaspoon vanilla extract
# How-To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
03 - Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
04 - In a small bowl, whisk together milk, beaten egg, and vanilla extract until combined.
05 - Add the wet ingredient mixture to the dry ingredients, stirring gently with a fork just until the dough comes together. Do not overmix.
06 - Drop 8 large spoonfuls of dough onto the prepared baking sheet, spacing them evenly. Bake for 15 to 18 minutes until the tops are golden brown. Remove from oven and allow to cool completely.
07 - While shortcakes bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and let rest for at least 15 minutes to release natural juices.
08 - Using an electric mixer on medium-high speed, beat cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. Do not overbeat.
09 - Once completely cooled, cut each shortcake horizontally into halves or cut into cube-sized pieces.
10 - In a large trifle bowl or glass dish, layer half of the shortcake pieces on the bottom. Spoon half of the macerated strawberries with their juices over the cake layer. Spread half of the whipped cream evenly on top. Repeat with remaining shortcake, strawberries, and whipped cream.
11 - Top the trifle with additional fresh strawberries or mint leaves if desired. Cover and refrigerate for at least 1 hour before serving to develop flavors and achieve optimal texture.
