Classic Strawberry Shortcake

By AzWench

This summertime favorite shows off juicy strawberries like no other dessert, though sliced peaches are equally nice as an option.

Ingredients

• 2 (16-ounce) containers fresh strawberries, sliced or quartered
• 3/4 cup sugar, divided
• 1/4 teaspoon almond extract (optional)
• 1 cup whipping cream
• 2 tablespoons sugar
• 2 3/4 cups flour
• 4 teaspoons baking powder
• 3/4 cup cold butter, cut up
• 2 large eggs, lightly beaten
• 8 ounces sour cream
• 1 teaspoon vanilla
• Vegetable cooking spray
• Garnish: fresh strawberries with leaves

Preparation

Step 1

1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.

2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Cover and chill up to 2 hours.

3. Preheat oven to 450 degrees. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or 2 forks until crumbly.

4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with cooking spray after each drop.)

5. Bake at 450 for 12 to 15 minutes or until golden.

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

Tip: If your berries are really sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1/3-cup dry measure.