Easy Strawberry Shortcake Delightful and Fresh Treat

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 4 cup granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 2 teaspoon baking soda
• 1 2 teaspoon salt
• 1 4 cup unsalted butter, cold and cubed
• 3 4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup whipped cream (store-bought or homemade)
• 0 none Fresh mint leaves for garnish (optional)

Instructions

1. In a medium bowl, combine the sliced strawberries and granulated sugar. Toss to coat the strawberries in sugar and let them macerate for at least 30 minutes to release their juices.
2. Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the heavy cream and vanilla extract together. Pour this mixture into the dry ingredients, and stir gently until just combined. Do not overmix; a few lumps are okay.
5. Turn the dough out onto a lightly floured surface and gently knead it just a few times. Pat the dough into a rectangle about 1 inch thick. Use a biscuit cutter or a round glass to cut out shortcakes (you should get about 8-10 shortcakes).
6. Place the shortcake rounds on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-18 minutes, or until golden brown. Let them cool slightly on a wire rack.
7. Cut each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries on the bottom half of each shortcake, followed by a dollop of whipped cream. Place the top half back on and add an additional spoonful of strawberries on top, if desired.
8. Garnish each shortcake with fresh mint leaves for a pop of color and a hint of freshness.