A Classic Strawberry Shortcake Recipe

In a medium bowl, stir the 3 cups strawberries with 1 tablespoon sugar. Set them aside to macerate while you prepare the shortbread.

In a separate, larger bowl, whisk together the 2 tablespoons sugar, 1 cup all-purpose flour, and 1/4 teaspoon baking powder for the shortbread.

In a small bowl, whisk together the 2 tablespoons egg and 1/3 cup non-fat milk.

Add this wet mixture all at once to the dry ingredients. Stir gently with a fork or wooden spoon until just moistened; be careful not to overmix.

Bake the shortbread in a preheated oven for 10 to 13 minutes. You're looking for the tops to be lightly golden and a toothpick inserted near the center to come out clean.

Let the shortbread cool in the ramekins for 10 minutes before you try to remove them.

Carefully remove the cooled shortbread from the ramekins. Slice each one horizontally into 2 layers.

In a small bowl, combine the 1/2 cup heavy whipping cream, 3/4 cup sugar, and 1/4 teaspoon vanilla extract. Beat with an electric mixer until it forms a heavy, stable whipped cream; this should take about 5 minutes.

To assemble, spoon some of the macerated strawberries and whipped cream onto the bottom layer of each shortbread. Top with the second shortbread layer, then add more fruit and whipped cream over the top.