Strawberry Shortcake

Ingredients:

• 1 pound fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 3/4 cup whole milk
• Whipped cream, for serving

Instructions:

1. In a bowl, combine the sliced strawberries and 2 tablespoons of granulated sugar. Toss gently and let the strawberries macerate for about 20 minutes.
2. Preheat the oven to 425°F (220°C).
3. In a separate bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.
4. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Pour in the milk and stir until the dough comes together.
6. Turn the dough out onto a lightly floured surface and knead it gently a few times.
7. Pat the dough into a 1-inch thickness and cut out shortcakes using a round biscuit cutter.
8. Place the shortcakes on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
9. Remove the shortcakes from the oven and let them cool slightly.
10. To serve, split the shortcakes in half and fill them with the macerated strawberries.
11. Top with whipped cream and place the other half of the shortcake on top.
12. Enjoy!