Classic Strawberry Shortcake

• 1 pound strawberries hulled
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 3 cups all-purpose flour
• 3 1/2 teaspoons double acting baking powder
• 1 1/2 teaspoons salt
• 4 granulated sugar tablespooons
• 8 tablespoons unsalted butter cut into small pieces
• 1 1/4 cups heavy cream
• 1 tablespoon softened butter
• cinnamon sugar optional
• 2 tablespoons sugar

1. Slice strawberries and mix with both sugar and vanilla extract. Refrigerate for 15-30 minutes.
2. Preheat oven to 400 degrees. Grease or cover a large baking sheet with parchment paper. Sift the flour, baking powder, salt, and sugar into a large bowl. Add the butter and with your fingers rub the ingredients together until they turn into coarse, separate pieces. Stir in the heavy cream with a wooden spoon and mix until a soft dough is formed.
3. Turn dough out onto a lightly floured board and knead it just 1 minute. Divide the dough, making 4 portions. Divide the 4 portions, making one of each of the portions a little larger than the other. Roll the larger portions into rounds 1/2 inch thick and place them on a cookie sheet. Spread the 1 tablespoon of softened butter on top. Roll the second piece of dough into rounds a little less than 1/2 inch thick and roll sides and top in cinnamon sugar (if using). Place them on top of the larger pieces. Bake on the middle shelf of the preheated oven for 20 minutes or until firm.
4. Remove the top layers of the cakes and spread strawberries on the bottom layer. Dollop whip cream on top and replace top layer. Add more whipped cream and strawberries on top layer.

strawberries, sugar, vanilla, allpurpose, double acting baking powder, salt, sugar tablespooons, unsalted butter, heavy cream, butter, cinnamon sugar, sugar

Taken from www.yummly.com/recipe/Classic-Strawberry-Shortcake-995303 (may not work)