Strawberry Shortcake Stacks

For the shortcake: 

2 cups all-purpose flour 

¼ cup granulated sugar 

1 tablespoon baking powder 

Pinch salt 

8 tablespoons (4 ounces) cold unsalted butter, cut into 8 pieces 

⅔ cup cold heavy cream 

1 tablespoon granulated sugar for top of shortcakes

Preheat oven to 400º F. 

1. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. 

2. Add in the butter and mix until the mixture resembles coarse cornmeal. 

3. Stir in the heavy cream until the dough comes together. 

4. Pat out dough about 1 inch thick and cut into 2 inch rounds and place on a baking sheet lined with parchment paper. 

5. Sprinkle remaining 1 tablespoon of sugar on top of shortcakes and bake until lightly golden, about 6 - 10 minutes, depending on the size. 

Macerated Strawberries

1 pint of berries, such as strawberries; raspberries; blackberries 

1-2 tablespoons granulated sugar

Drop of vanilla extract

If using strawberries remove the hull and cut in quarters.  In a bowl large enough to hold all the berries, stoss berries, sugar and vanilla and let the berries sit for 30 minutes to 2 hours before serving. 

Whipped Cream

1 cup heavy cream

1 tablespoon granulated sugar

1 teaspoon vanilla extract

Combine all the ingredients in a bowl and whisk until thickened and stiff peaks form.