# What You'll 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 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 Make It:
01 - Preheat the oven to 400°F. 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 until it resembles coarse crumbs.
04 - Stir in milk and vanilla extract, mixing just until the dough comes together.
05 - Turn dough onto a lightly floured surface and pat or roll to 3/4-inch thickness. Cut out 24 mini shortcakes using a round cutter.
06 - Place rounds on the prepared baking sheet and bake for 12-15 minutes until lightly golden. Cool completely on a wire rack.
07 - In a bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Cut cooled shortcakes in half and thread each skewer with a bottom half, a strawberry half, a spoonful of whipped cream, another strawberry half, and the top shortcake half.
09 - Serve immediately or refrigerate briefly before serving.
