Strawberry Shortcake

Ingredients

• 2 pints ripe strawberries (well rinsed!)
• 1/2 cup plus 3 tablespoons sugar, or more to taste (divided)
• 4 cups flour
• 1/4 teaspoon salt
• 5 teaspoons baking powder
• 1 1/4 cups butter (divided)
• 3 cups whipping cream (divided)
• 1/4 teaspoon vanilla extract

Instructions

1. Hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix juice with remaining berries and the 1/2 cup of sugar, adding more sugar if you prefer. Set aside, covered, for about half an hour to develop flavor.
2. In a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients (as for pastry). Add 1 1/4 cups cream and mix to a soft dough. Knead the dough for 1 minute on a lightly floured surface, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds, 2 rounds per serving.
3. Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds. Place remaining rounds on top. Bake in a preheated 450-degree F oven for 10 to 15 minutes, or until golden brown.
4. Remove from the oven and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
5. Beat remaining cream until it thickens. Add vanilla and beat again, just until thick.
6. Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries and top with whipped cream. Serve immediately.