Strawberry Shortcake

Ingredients

• 6 cups fresh strawberries
• 0.33 cups white sugar
• 2.25 cups all-purpose flour
• 0.25 cups white sugar
• 1 tablespoon baking powder
• 0.25 teaspoons salt
• 0.5 cups butter cold unsalted butter , cut into ½-inch pieces
• 1 large egg , lightly beaten
• 0.75 cups half-and-half
• 2 teaspoons vanilla extract , divided
• 1.5 cups whipped heavy cream
• 0.25 cups powdered sugar

Instructions

1. 1

   Gather the ingredients.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch cake pan with butter and lightly dust with flour.

3. 3

   Slice the strawberries and toss them with 1/3 cup of white sugar. Set aside.

4. 4

   Combine flour, 1/4 cup of white sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center of mixture; add beaten egg, half-and-half, and 1 teaspoon vanilla. Stir mixture until just combined and no dry spots remain, being careful not to overmix.

5. 5

   Spoon batter evenly into prepared cake pan.

6. 6

   Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, about 18 minutes. Let cool partially in cake pan, about 10 minutes. Flip cake onto a clean work surface.

7. 7

   Meanwhile, beat heavy cream, powdered sugar, and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until soft peaks form, about 3 minutes. Set aside.

8. 8

   Cut partially cooled cake in half horizontally, making 2 layers; set top layer aside. Drain reserved strawberries in a colander placed over a small bowl, reserving any juice. Brush strawberry juice evenly over top of bottom cake layer. Evenly arrange ½ of the drained strawberries over bottom layer of cake.

9. 9

   Spread ½ of whipped cream evenly over strawberries; place top cake layer over whipped cream. Top with remaining strawberries and whipped cream.

10. 10

    Enjoy!