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.