# Components:
→ Black Sesame Shortcakes
01 - 2 cups all-purpose flour
02 - 2 tablespoons black sesame seeds, toasted and ground
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 oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, ground black sesame seeds, granulated sugar, baking powder, and salt.
03 - Add cold, cubed unsalted butter to dry ingredients and blend using a pastry cutter or fork until mixture forms coarse crumbs.
04 - In a separate bowl, whisk together cold whole milk and egg. Pour into the flour-butter mixture and stir gently until just combined.
05 - Turn dough onto a lightly floured surface and pat to a 3/4-inch thickness. Cut out six rounds with a biscuit cutter and arrange on prepared sheet.
06 - Lightly brush tops with milk if desired. Bake for 16 to 18 minutes until golden. Transfer baked biscuits to wire rack to cool.
07 - While biscuits cool, toss strawberries with granulated sugar and lemon juice. Allow to macerate for 10 minutes until juices are released.
08 - In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract using an electric mixer or whisk until soft peaks form.
09 - Split each shortcake horizontally. Spoon strawberries and their juice over the base, add a generous layer of whipped cream, and cap with the top half. Garnish with additional cream and strawberries as desired.
