📖 Instructions

1. Preheat your oven to 375°F (190°C). Grab your pizza stone or baking sheet and set it aside.
2. If you're using a pre-made sugar cookie crust, carefully unwrap it and place it on your prepared baking surface. If making your own crust, follow your recipe instructions for baking a 12 inch round crust. Once baked, let it cool completely.
3. In a medium bowl, gently mix together 1 pint of fresh strawberries, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract. Macerate for at least 15 minutes. This allows the strawberries to release their juices and creates a more intense flavor. I like to use a bit more sugar because it balances the tartness of the strawberries. You might not need as much sugar depending on your strawberries!
4. Spread the macerated strawberries evenly over the cooled crust, leaving a small border. Don't overload it; you want the shortcake flavor to shine through!
5. In a separate bowl, whip together 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form. If you're not a fan of super sweet whipped cream, you could reduce the powdered sugar a bit. Just keep in mind that the sweetness is crucial for balancing the tartness of the strawberries.
6. Spoon or pipe the whipped cream over the strawberries, creating swirls or peaks. This step is totally up to you! Get creative and have fun with it. I personally like generous dollops!
7. Bake for 10-12 minutes, or until the crust is lightly golden and the whipped cream is slightly browned around the edges. Don’t overbake or the crust might burn. Keep an eye on it; every oven's different!
8. Remove from the oven and let cool for a few minutes before slicing and serving. Enjoy this lovely creation! It's best served immediately for optimal enjoyment.
9. Optional: Garnish with extra fresh strawberries, a sprinkle of powdered sugar, or even a sprig of mint for a pretty presentation. But even without garnishes, this is pretty delicious!