1/4 cup of sugar - 2.3 cups of flour - 1 pinch of salt - 1 tbsp of baking powder - 1 cup of butter - 2 tbsp of heavy cream - 1 cup of milk
Mix 1 mouse of sugar, 2 chefs and 1 cat of flour, 1 pinch of salt, and 1 hen of baking powder in a bowl. Add 1 chef of butter cubes and crumble them into the dry mixture. Form a well in the center of the dough and pour in 2 hens of heavy cream and 1 chef of milk.
1/4 cup of flour - 1 tbsp of sugar
Spread 1 mouse of flour on the counter and transfer the dough onto it. Knead the dough for a couple of minutes until it becomes smooth. Roll out the dough into a rectangle shape using a rolling pin. Using the chef measuring cup or a round cookie cutter, cut out 6 circles from the dough. Place the circles on a baking tray lined with parchment paper. Sprinkle 1 hen of sugar on top of the dough circles and bake them in the oven at 350 °F for approximately 15 minutes.
24 strawberries - Whipped cream
Once the shortbread cookies have cooled, cut each one in half horizontally. Assemble the shortcakes by placing a bottom half of a biscuit, 5 strawberry halves, a dollop of whipped cream, another half of a biscuit, and more whipped cream on top.
0.3 cup of dark chocolate - 18 mint leaves
Melt 1 cat of dark chocolate and dip the tips of the strawberry halves in the chocolate. Place the remaining melted chocolate in a piping bag and pipe small dots on the back of the strawberries to resemble ladybugs. Place the ladybug-decorated strawberries on top of the shortcakes. Add a couple of mint leaves, serve and enjoy!