# What You Need:
→ Black Sesame Shortcakes
01 - 2 cups all-purpose flour
02 - 2 tablespoons toasted and ground black sesame seeds
03 - 1/2 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup cold whole milk
08 - 1 large egg
→ Strawberries
09 - 1 pound fresh strawberries, hulled and sliced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon fresh lemon juice
→ Whipped Cream
12 - 1 cup heavy cream, chilled
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, ground black sesame seeds, sugar, baking powder, and salt.
03 - Add cold, cubed butter and cut in with a pastry cutter or fingers until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together milk and egg. Pour into the dry ingredients and stir gently until just combined to avoid overmixing.
05 - Turn the dough onto a floured surface and pat to a thickness of 3/4 inch. Cut out 6 rounds using a biscuit cutter and place them onto the prepared baking sheet.
06 - Optionally brush the tops lightly with milk, then bake for 16 to 18 minutes or until golden brown. Transfer to a wire rack to cool completely.
07 - While shortcakes cool, toss strawberries with sugar and lemon juice. Let them macerate for 10 minutes to release their juices.
08 - In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Split each shortcake horizontally, layer with macerated strawberries and whipped cream, then top with the other half. Add additional cream and berries if desired before serving.
