Strawberry Shortcake

• 1 quart fresh strawberries, cleaned and hulled
• sugar, to taste
• 2 cups heavy whipping cream
• vanilla, to taste
• additional sugar, to taste
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 34 teaspoon salt
• 2 tablespoons sugar
• 14 cup unsalted butter, room temperature, cut into small pieces
• 34 cup whole milk or 34 cup cream

1. Set aside 10-12 of the prettiest berries for garnish.
2. Slice remaining berries, toss with a little sugar to taste, and chill until ready to use.
3. Preheat oven to 450F Grease a baking sheet.
4. To make shortcakes, combine dry ingredients in a mixing bowl.
5. Cut in butter until mixture resembles coarse meal.
6. Lightly stir in milk until just blended.
7. Drop 10-12 3-inch rounds of dough from spoon onto greased baking sheet, pressing and shaping slightly with spoon into rounds.
8. Bake at 450 F for 12-15 minutes or until golden brown.
9. Meanwhile, whip cream, adding vanilla and sugar to taste, if desired.
10. Cool shortcakes slightly (just 5-10 minutes), until they can be handled but are still quite warm.
11. Split shortcakes and lay halves in bowls and top with berry slices.
12. Dollop whipped cream on top of berries, and garnish with reserved whole berries before serving.

fresh strawberries, sugar, heavy whipping cream, vanilla, additional sugar, flour, baking powder, salt, sugar, unsalted butter, milk

Taken from www.food.com/recipe/strawberry-shortcake-346136 (may not work)