Strawberry Shortcake

Directions

1. 1
   STEP 1
2. 2
   Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
3. 3
   STEP 2
4. 4
   In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
5. 5
   STEP 3
6. 6
   Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
7. 7
   STEP 4
8. 8
   Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
9. 9
   STEP 5
10. 10
    Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.