Classic Strawberry Shortcake

With juicy strawberries spooned over sweet and tender biscuits, old-fashioned strawberry shortcakes are the perfect springtime dessert.  If the berries are very sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1/3-measuring cup.

• 2 (16-oz.) containers fresh strawberries, sliced
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 3/4 cup sugar
• ½ tsp of almond extract
• 2 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 cup cold butter, cut up
• 2 large eggs, lightly beaten
• 1 (8-oz.) container sour cream
• 1 teaspoon vanilla extract
• Garnish: fresh mint sprigs

Preparation

1.  Combine strawberries, 1/2 cup sugar, and, almond extract. Cover berry mixture, and let stand 2 hours.
2.  Beat whipping cream at medium-high speed with an electric mixer until foamy; gradually add 1/3 cup of powdered sugar, and vanilla beating until stiff peaks form (do not over beat or whip cream will become butter!). Cover and chill up to 2 hours.

To Make biscuits

Preheat oven to 450 degrees

1. Combine flour, 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
2. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened.
3. Drop dough by lightly greased 1/3 cupful’s onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
4. Bake at 450° for 12 to 15 minutes or until golden.

Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.