Strawberry Shortcake

If you want a little extra something in your strawberries, replace the vanilla with a tablespoon or two of your favorite liquor - Grand Marnier, Ameretto, or even Sambuca will all work very well.

Yield:

Serves 6

Ingredients

1. For the Filling:
2. =============
3. 3 pints strawberries, sliced
4. 2 tablespoons sugar
5. 1 teaspoon vanilla extract
6. 1 cup heavy cream, whipped
7. .
8. For the Biscuits:
9. ==============
10. 2 cups all-purpose flour
11. 3 1/2 teaspoons baking powder
12. 5 tablespoons sugar
13. 6 tablespoons cold unsalted butter, cut in small pieces
14. 3/4 cup heavy cream
15. 2 large egg yolks
16. 2 tablespoons unsalted butter, melted

Directions

1. Combine strawberries, sugar and vanilla in a large bowl and cover. Allow to macerate in the refrigerator several hours or overnight.
2. Preheat oven to 375ºF. Lightly butter a baking sheet.
3. Sift the flour, baking powder and 4 tablespoons sugar into a bowl. Add the butter, using fingers to work it quickly into the flour until the mixture resembles fine crumbs. Add the cream and yolks; stir with a fork until the dough just holds together.
4. Knead the dough on a floured surface until it is just smooth. Do not overwork. Roll the dough out 3/4-inch thick. Using a floured 2 1/2-inch or 3-inch cookie cutter, cut out 4 rounds. Gather the scraps, re-roll, and cut 2 more rounds.
5. Put the 6 rounds on the prepared baking sheet. Brush with the melted butter and sprinkle with the remaining tablespoon of sugar. Bake in the center of the oven for 15 to 17 minutes, until the biscuits start to brown and are firm to the touch.
6. Cool the biscuits on a wire rack; carefully split them in half. Heap the bottoms with strawberries. Dollop with the whipped cream, then replace the biscuit tops. Serve immediately with remaining whipped cream on the side. Serves 6.

Notes