12tablespoons (170g)unsalted buttercold, cut into cubes
1 ½cups (360ml)whole milk
For the whipped cream:
2cups (480ml)heavy creamcold
¼cup (50g)granulated sugar
½teaspoonvanilla extract
Instructions
To make the strawberries:
Combine the strawberries, sugar, and jam in a bowl. Cover and refrigerate until ready to use.
To make the cake:
Preheat the oven to 450°F. Grease two 8-inch round pans and set aside.
In a large bowl, whisk the flour, sugar, baking powder, and salt together. Cut in the cubed butter using a pastry blender (or two knives) until coarse crumbs form. Stir in the milk until the dough comes together.
Divide the dough evenly between the prepared pans. Press the dough in to fill the pan. Bake for 15-18 minutes, or until a toothpick inserted into the center of each cake comes out clean. The cakes should be slightly golden around the edges. Allow to cool in the pans for 10 minutes before inverting onto a cooling rack to cool completely before assembling.
To make the whipped cream:
Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream with the sugar and vanilla extract until medium peaks form.
To assemble the cake:
Place one cake on a plate or stand. Top with whipped cream and strawberries, then top with the second cake and layer the remaining whipped cream and strawberries on top. Serve immediately.
Notes
Make ahead instructions: this shortcake can be made a day in advance. Wrap each individual cake layer tightly in plastic wrap and store at room temperature. Store the strawberries and whipped cream separately in airtight containers in the refrigerator. Assemble right before serving.
You should be able to use 9-inch pans instead of 8-inch. The layers will just be slightly thicker with 8-inch pans.
You can use fresh or frozen strawberries. Thaw frozen berries before using.