# 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 flour, ground black sesame seeds, granulated sugar, baking powder, and salt.
03 - Add cold butter and blend with a pastry cutter or fingertips until coarse crumbs form.
04 - Whisk together milk and egg in a small bowl. Stir into dry mixture just until combined. Do not overmix.
05 - Turn dough onto a floured surface. Pat to 3/4-inch thickness. Cut out 6 rounds with a biscuit cutter and place on the prepared baking sheet.
06 - Brush tops lightly with additional milk if desired. Bake for 16 to 18 minutes, or until golden brown. Cool on a wire rack.
07 - Toss strawberries with sugar and lemon juice in a bowl. Allow to macerate for 10 minutes.
08 - Beat heavy cream, powdered sugar, and vanilla extract with an electric mixer or whisk until soft peaks form.
09 - Split shortcakes horizontally. Layer with macerated strawberries and whipped cream. Top with the second half and add additional cream and berries as desired.
