Strawberry Shortcake

Ingredients

• •2 cups all-purpose flour
• •1/4 cup granulated sugar
• •2 1/2 teaspoons baking powder
• •1/2 teaspoon salt
• •1/2 cup unsalted butter, softened
• •1 cup whole milk
• •1 teaspoon vanilla extract
• •2 pounds fresh strawberries, sliced
• •3 tablespoons granulated sugar for strawberries
• •2 cups heavy whipping cream
• •3 tablespoons powdered sugar

Directions

1. 1Preheat oven to 350°F and grease a 9-inch round cake pan. Mix flour, sugar, baking powder, and salt together.
2. 2Beat butter into dry ingredients until crumbly. Stir in milk and vanilla until just combined. Pour into prepared pan.
3. 3Bake for 25-30 minutes until a toothpick comes out clean. Cool completely on a wire rack.
4. 4Toss sliced strawberries with 3 tablespoons sugar and let sit for 15 minutes to release juices.
5. 5Whip heavy cream with powdered sugar until stiff peaks form.
6. 6Split cooled cake horizontally into two layers. Place bottom layer on serving plate and spread with half the whipped cream.
7. 7Top with half the strawberries and their juices. Add second cake layer, remaining whipped cream, and remaining strawberries.
8. 8Refrigerate until ready to serve, at least 15 minutes.

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