Preheat & Prep:

• Preheat the oven to 350°F (175°C).
• Spray a baking sheet with non-stick cooking spray. Set aside.

Make the Cake:

• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, beat eggs until combined, then add sugar and beat for about 3 minutes until creamy.
• Gradually mix in the dry ingredients.

Heat & Combine:

• In a small saucepan, heat milk, heavy cream, and butter over low heat until the butter melts.
• Slowly add the mixture to the batter, followed by vanilla extract. Mix until fully combined.

Bake:

• Pour the batter into the prepared baking sheet and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

Cut & Cool:

• Allow the cake to cool completely.
• Use a biscuit cutter to cut out circles in your desired sizes.

Make the Whipped Cream:

• In a medium bowl, beat heavy whipping cream, sugar, and vanilla on high speed until stiff peaks form.
• Gently fold in the strawberry purée and finely chopped strawberries.

Assemble:

• Spread whipped cream over half of the shortcake pieces.
• Place another shortcake on top, then spread additional whipped cream on top.
• Garnish with extra diced strawberries and more whipped cream if desired.

Serve & Enjoy!