# Components:
→ Shortcake
01 - 1.5 cups all-purpose flour
02 - 0.25 cup granulated sugar
03 - 1.5 teaspoons baking powder
04 - 0.25 teaspoon salt
05 - 6 tablespoons cold unsalted butter, cubed
06 - 0.5 cup whole milk
07 - 1 teaspoon pure vanilla extract
→ Strawberry Layer
08 - 1 pound fresh strawberries, hulled and sliced
09 - 0.25 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
# Directions:
01 - Preheat oven to 400 degrees Fahrenheit. 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 until just combined, being careful not to overmix the dough.
02 - Drop spoonfuls of dough onto the prepared baking sheet to form 6 to 8 individual shortcakes. Bake for 12 to 15 minutes until golden brown. Remove from oven and allow to cool completely. Once cooled, cut shortcakes into bite-sized cubes.
03 - In a bowl, combine sliced strawberries with sugar and lemon juice. Let the mixture sit for 10 to 15 minutes to allow the strawberries to release their natural juices and macerate.
04 - In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form. Take care not to overbeat.
05 - In 6 clean 8-ounce mason jars, create layers by starting with shortcake cubes, followed by macerated strawberries with their juices, then whipped cream. Repeat the layering sequence once more, finishing with a layer of whipped cream on top. Garnish with strawberry slices or fresh mint if desired.
06 - Serve the trifles immediately for best texture, or refrigerate for up to 2 hours before serving to allow flavors to meld.
