# What You Need:
→ Shortcake
01 - 1 1/2 cups all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 1/2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup cold unsalted butter, diced
07 - 2/3 cup whole milk
08 - 1 tsp pure vanilla extract
→ Filling & Assembly
09 - 1 lb (about 450 g) fresh strawberries, hulled and halved
10 - 1 cup heavy whipping cream
11 - 2 tbsp powdered sugar
12 - 1/2 tsp vanilla extract
13 - 12 small wooden skewers
# How-To:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold diced butter and cut into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
04 - Stir in milk and vanilla extract. Mix just until the dough comes together; do not overmix.
05 - Turn dough onto a lightly floured surface. Pat or roll to 3/4-inch (2 cm) thickness. Using a 1-inch (2.5 cm) round cutter, cut out 24 mini shortcakes; reroll scraps as needed.
06 - Place rounds on prepared baking sheet. Bake for 12-15 minutes or until lightly golden. Cool completely on a wire rack.
07 - While shortcakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Cut cooled shortcakes in half horizontally. Thread a bottom half, a strawberry half (cut side down), a spoonful of whipped cream, another strawberry half (cut side up), and the top shortcake half onto each skewer. Repeat for all skewers.
09 - Serve immediately, or refrigerate briefly before serving.
