# What you need:
→ Shortcake
01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 6 tablespoons cold unsalted butter, cubed
06 - 1/2 cup whole milk
07 - 1 teaspoon pure vanilla extract
→ Strawberry Layer
08 - 1 pound fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon fresh lemon juice
→ Whipped Cream
11 - 1 cup heavy whipping cream, cold
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract
# How to make it:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, sugar, baking powder, and salt. Add cold butter and cut in with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in milk and vanilla just until combined without overmixing. Drop spoonfuls of dough onto the baking sheet to form 6-8 shortcakes. Bake for 12-15 minutes until golden brown. Cool completely, then cut into bite-sized cubes.
02 - In a medium bowl, combine sliced strawberries with sugar and lemon juice. Let sit for 10-15 minutes to macerate and release the natural juices.
03 - In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form using an electric mixer or whisk.
04 - In 6 clean 8-ounce mason jars, layer cubes of shortcake, followed by a layer of strawberries with their juices, then a layer of whipped cream. Repeat layers once more, finishing with whipped cream on top. Garnish with strawberry slices or fresh mint if desired.
05 - Serve immediately or refrigerate for up to 2 hours before serving.
