Strawberry Shortcake

For the Shortcakes:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup whole milk (or cream for richer cakes)
• 1 teaspoon vanilla extract

For the Strawberries:

• 2 cups fresh strawberries, hulled and sliced
• 2–3 tablespoons granulated sugar (adjust to taste)

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Icing:

• 1/4 cup milk
• 2 tablespoons melted butter
• 1/2 cup powdered sugar

1. Prepare the strawberries: Combine sliced strawberries and sugar in a bowl. Let sit for 15 minutes to draw out their juices.
2. Make the shortcakes: Preheat oven to 425°F (220°C). Whisk together flour, sugar, baking powder, and salt. Cut in butter until crumbly. Add milk and vanilla until just combined. Drop spoonfuls onto a baking sheet and bake 12–15 minutes or until golden brown.
3. Whip the cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
4. Make the icing: Mix milk, powdered sugar, and melted butter until smooth and pourable.
5. Assemble: Layer or split shortcakes, spoon on strawberries, add whipped cream, drizzle icing, and garnish with extra berries.