Ingredients:
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup sugar, plus more for glaze
1/2 cup cold butter, cut into small pieces
1/2 cup whole milk
1 tsp vanilla extract
1 cup heavy cream, chilled
2 tbsp powdered sugar
1 tsp vanilla extract for whipped cream
2 cups fresh strawberries, hulled and sliced
For the Glaze:
1/2 cup confectioners’ sugar
1-2 tbsp milk
1/2 tsp vanilla extract
Instructions:
Shortcake:
In a bowl, whisk together the flour, baking powder, salt, and sugar.
Add the cold butter and blend until the mixture resembles coarse crumbs.
Stir in milk and 1 tsp vanilla extract until just combined.
Turn the dough onto a floured surface and knead gently.
Pat the dough into a rectangle and cut into equal-sized squares.
Place on a baking sheet and bake at 425°F (220°C) for 12-15 minutes.
Whipped Cream:
In a chilled bowl, beat heavy cream until soft peaks form.
Add powdered sugar and 1 tsp vanilla extract, continue to beat until stiff peaks.
Glaze:
Whisk together confectioners’ sugar, milk, and 1/2 tsp vanilla extract to make a thick glaze.
Assembly:
Slice each shortcake in half horizontally.
Spread a layer of whipped cream on the bottom half.
Add a layer of sliced strawberries on top of the cream.
Place the other half of the shortcake on top.
Drizzle with the glaze over the sando.
