Baked Strawberry Shortcake

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish.

2. In a large mixing bowl, whisk together the flour, 1/2 cup of sugar, baking powder, and salt until well combined.

3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

4. Pour in the heavy cream and vanilla extract, stirring gently until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable.

5. Turn the dough out onto a lightly floured surface and pat it into a square shape, about 1-inch thick.

6. Using a sharp knife, cut the dough into 9 equal squares. Place them in the prepared baking dish, leaving a little space between each square.

7. Bake the shortcakes in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.

8. While the shortcakes are baking, combine the sliced strawberries and 1/4 cup of sugar in a bowl. Let them sit at room temperature to macerate and release their juices.

9. Once the shortcakes are baked and slightly cooled, slice each one in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half of each shortcake.

10. Top the strawberries with a dollop of whipped cream and then place the remaining half of the shortcake on top. Add another dollop of whipped cream on top and garnish with a fresh strawberry if desired.