# What You'll Need:
→ Shortcake
01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 6 tablespoons cold unsalted butter, cubed
06 - 1/2 cup whole milk
07 - 1 teaspoon pure vanilla extract
→ Strawberry Layer
08 - 1 pound fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon fresh lemon juice
→ Whipped Cream
11 - 1 cup heavy whipping cream, cold
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, sugar, baking powder, and salt. Add cold butter and cut in with a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in milk and vanilla just until combined without overmixing.
02 - Drop spoonfuls of dough onto the baking sheet to form 6 to 8 individual shortcakes. Bake for 12 to 15 minutes until golden brown. Allow to cool completely, then cut into bite-sized cubes.
03 - In a bowl, combine sliced strawberries with sugar and lemon juice. Let sit for 10 to 15 minutes at room temperature to macerate and release natural juices.
04 - In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla with an electric mixer until soft peaks form.
05 - In 6 clean mason jars, layer shortcake cubes, macerated strawberries with juices, and whipped cream in alternating sections. Repeat layers once more, finishing with a dollop of whipped cream on top. Garnish with fresh strawberry slices or mint sprigs if desired.
06 - Serve immediately or refrigerate for up to 2 hours before serving.
