Ingredients
4 cups fresh strawberries, sliced2 tablespoons sugarSHORTCAKE:1-3/4 cups all-purpose flour2 tablespoons sugar1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/4 cup cold butter, cubed1 large egg, lightly beaten3/4 cup sour creamWHIPPED CREAM:1 cup heavy whipping cream2 tablespoons sugar1 teaspoon vanilla extract
Preparation
Preheat oven to 425°. Toss strawberries with sugar; let stand, allowing juices from berries to release.
For shortcake, whisk together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and sour cream. Add to flour mixture; stir just until moistened.
On a lightly floured surface, gently knead dough 8-10 times. Transfer to a lightly greased baking sheet; roll or pat to a 7-1/2-in. circle. Bake until golden brown, 13-17 minutes. Remove to a wire rack; cool completely.
In a bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
Using a long serrated knife, cut shortcake horizontally in half. Spoon half the strawberries (including juices) over top; spread with half the whipped cream. Add top of shortcake; layer with the remaining whipped cream and berries.
