# What You'll Need:
→ 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold cubed butter using a pastry cutter or fingertips until mixture resembles coarse breadcrumbs.
03 - In a small bowl, combine milk, beaten egg, and vanilla extract. Pour wet mixture into dry ingredients and fold gently until just combined—do not overmix.
04 - Drop large spoonfuls of dough onto prepared baking sheet to form 8 uniform mounds. Bake for 15 to 18 minutes until golden brown. Transfer to wire rack and cool completely, then slice each shortcake horizontally into halves or cut into cubes.
05 - While shortcakes bake, combine sliced strawberries, sugar, and fresh lemon juice in a bowl. Stir gently and allow to rest for at least 15 minutes to release natural juices.
06 - In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form—do not overbeat.
07 - In a large trifle bowl or glass serving dish, layer half of the cooled shortcake pieces. Spoon half of the macerated strawberries with their juices over the cake layer. Spread half of the whipped cream on top. Repeat with remaining shortcake, strawberries, and whipped cream in the same sequence.
08 - Top trifle with additional fresh strawberries or fresh mint leaves if desired. Refrigerate for at least 1 hour before serving to allow flavors to meld and texture to set properly.
