Strawberry shortcake

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. Add chilled butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs.
4. Pour in the milk and vanilla extract. Stir gently until the dough comes together. Do not overmix.
5. Turn the dough out onto a floured surface and pat it into a 3/4-inch thick rectangle. Use a round cutter to cut out shortcakes and place them on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the shortcakes are golden brown. Remove from oven and let cool on a wire rack.
7. While the shortcakes bake, combine sliced strawberries with 1/4 cup of sugar in a bowl. Let sit for at least 30 minutes to macerate.
8. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
9. To assemble, slice each shortcake in half horizontally. Spoon strawberries over the bottom half, add a dollop of whipped cream, and place the top half of the shortcake on top.