Elegant layered dessert with fluffy shortcake, sweet strawberries, and creamy whipped topping, perfect for special occasions.
# Components:
→ 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
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
03 - In a small bowl, mix milk, egg, and vanilla. Add wet ingredients to dry mixture, stirring just until combined without overmixing.
04 - Drop large spoonfuls of dough onto prepared baking sheet to form 8 even mounds. Bake for 15 to 18 minutes until golden brown. Cool completely, then cut each shortcake horizontally into halves or cubes.
05 - While shortcakes bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and let macerate for at least 15 minutes to release natural juices.
06 - Beat cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form.
07 - In a large trifle bowl or glass dish, layer half of the shortcake pieces on the bottom. Spoon half the strawberries with their juices over the cake layer. Spread half the whipped cream on top. Repeat with remaining shortcake, strawberries, and cream.
08 - Garnish with fresh strawberries or mint leaves if desired. Refrigerate for at least 1 hour before serving to allow flavors to meld and dessert to chill thoroughly.
