Strawberry Shortcake

Directions

1. 1
   Hull and slice: 4 cups strawberries (about two 1-pint baskets).
2. 2
   Stir in: 1/4 cup sugar.
3. 3
   Puree one quarter of the strawberry mixture.
4. 4
   Stir the puree back into the sliced strawberries and let sit for 15 minutes.
5. 5
   Combine in a bowl: 1 cup heavy cream, 1/2 teaspoon vanilla extract, 1 tablespoon sugar, or to taste.
6. 6
   Whip together, until the cream just holds a soft shape.
7. 7
   Slice in half: 6 baked 2-inch Cream Biscuits (page 275).
8. 8
   Place the biscuit bottoms on serving plates.
9. 9
   Over each biscuit, spoon strawberries and a dollop of the flavored whipped cream.
10. 10
    Top with the other biscuit half and dust with: Powdered sugar (optional).
11. 11
    Serve immediately.
12. 12
    For the strawberries, substitute any berries in season, in any combination.