Classic Strawberry Shortcake

Prep: 20 min., Stand: 2 hrs., Bake: 15 min. If the berries are very sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1/3-cup dry measure.

Yield: Makes 8 servings

Ingredients

• 2  (16-oz.) containers fresh strawberries, quartered
• 3/4  cup  sugar, divided
• 1/4  teaspoon  almond extract (optional)
• 1  cup  whipping cream
• 2  tablespoons  sugar
• 2 3/4  cups  all-purpose flour
• 4  teaspoons  baking powder
• 3/4  cup  cold butter, cut up
• 2  large eggs, lightly beaten
• 1  (8-oz.) container sour cream
• 1  teaspoon  vanilla extract
• Garnish: fresh mint sprigs

Preparation

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 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.

3. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two 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 vegetable 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 Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.

Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.