Preparation Steps

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
• Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
• In a small bowl, combine milk and vanilla. Pour into dry ingredients and stir until just combined; do not overmix.
• Turn dough onto a floured surface and gently pat into two 6-inch rounds. Place on prepared baking sheet.
• Bake for 12–15 minutes until golden brown. Let cool completely before slicing.
• Toss sliced strawberries with 2 tablespoons of granulated sugar. Let macerate for 15–30 minutes.
• Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
• Slice shortcakes horizontally. Spoon strawberry mixture over bottom half, top with whipped cream, and cover with top half.